Edam Cheese Soup

1. 1

   In a large saucepan over medium heat, melt the butter.

2. 2

   Add leeks, broccoli stalks, potatoes, and chicken stock and bring to a boil.

3. 3

   Reduce heat to medium-low, cover and simmer for 20 minutes.

4. 4

   Stir in the broccoli florets and cook for about 3 minutes.

5. 5

   Puree the soup in a blender or food processor.

6. 6

   (Works best if you do a small amount at a time) Return the soup to the saucepan.

7. 7

   Add the milk, and reheat the soup until hot.

8. 8

   Add the cheese and stir until the cheese melts (about 1 minute).

9. 9

   Serve hot, garnish with extra cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.