Dutch Cheese Soup

Active Time:  10 Minutes Total Time:  30 Minutes Yield:  Makes 8 servings

RECIPE INGREDIENTS 2 tablespoons butter 1 cup sliced leeks 2 cups peeled, cubed new potatoes 1 bunch broccoli, stalks sliced and florets kept separate from the stalks 6 cups chicken stock or broth 1 cup milk 1 cup grated gouda cheese or Edam cheese, plus extra grated cheese, for garnish

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DIRECTIONS

In a large saucepan over medium heat, melt the butter. Add the leeks, potatoes, broccoli stalks, and chicken stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 20 minutes.

Stir in the broccoli florets and cook for 3 minutes. Working in batches, puree the soup in a blender or food processor. Return the soup to the saucepan.

Add the milk and reheat the soup until hot. Add the cheese and stir until the cheese melts, about 1 minute. Serve hot, garnished with extra cheese.