Ingredients:
2 tablespoons butter
1 cup sliced leeks
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.
Servings: 8-10
Time preparation: 10 min.
Time total: 40 min.