Edam Cheese Soup
- Reviews 1
Ready In: 40 mins
Serves: 8-10
Ingredients
- 2 tablespoons butter
- 1 cup sliced leek
- 1 bunch broccoli, stalks sliced and florets kept seperate from the stalks
- 2 cups peeled cubed new potatoes
- 6 cups chicken stock or 6 cups chicken broth
- 1 cup milk
- 1 cup grated edam cheese, plus extra grated cheese for garnish
Directions
- In a large saucepan over medium heat, melt the butter.
- Add leeks, broccoli stalks, potatoes, and chicken stock and bring to a boil.
- Reduce heat to medium-low, cover and simmer for 20 minutes.
- Stir in the broccoli florets and cook for about 3 minutes.
- Puree the soup in a blender or food processor.
- (Works best if you do a small amount at a time) 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, garnish with extra cheese.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off