Recipe - Four Cheese Soup

2 tablespoon Butter Or Margarine
1 lg Onion; Chopped
2 Cloves Garlic; Minced
1 lg Russet Potatoes; Peeled And
Cubed
2 cn Chicken Broth; (14 One half Oz
Each)
2 cup Half And Half
Three fourths cup Provel Rope Cheese
Three fourths cup Grated Mozzarella Cheese
Three fourths cup Grated Sharp Cheddar Cheese
One half cup Grated Parmesan Cheese
Freshly Ground Black Pepper

In large saucepan, melt butter over mediumhigh heat. Add onion and garlic;
cook for 2 minutes or until tender. Stir in potato cubes and broth; cover
and bring to a boil. Reduce heat and simmer for 25 minutes or until
potatoes are tender. In work bowl of food processor fitted with steel
knife, puree soup in batches. Return soup to saucepan over mediumlow heat;
add halfandhalf and heat through. Gradually stir in cheeses. Reduce heat
to low; stir constantly until cheeses are melted. Top with freshly ground
pepper.

NOTES : Four cheeses blend together for a uniquely flavored creamy soup.

Recipe by: Dierberg's Home Economists

Posted to MCRecipe Digest by Jill & Joe Proehl jpxtwo@swbell.net on Apr
05, 1998