Title: Four cheese soup
 Categories: Soups/stews, Cheese/eggs, Vegetarian
      Yield: 6 Servings
 
      2 tb Unsalted butter
      1    Med. leek - white & pale
           -green parts only, chopped
      4 c  Chicken stock - or canned
           -low-salt broth
      1    Med. potato - boiling type,
           -peeled and diced
      2 c  Half and Half
    3/4 c  Provolone cheese - grated
           -(about 3 ounces)
    3/4 c  Parmesan - fresly grated
           -(about 3 ounces)
    3/4 c  Mozzarella - grated (about 3
           -ounces)
    3/4 c  Cheedar cheese - grated
           -(about 3 ounces)
           Croutons
 
  Number of Servings:   6
  
  Melt butter in heavy large saucepan over medium heat. Add leek and
  saute until tender, about 5 minutes.  Add stock and potato and bring
  to boil. Reduce heat and simmer for 25 minutes, stirring
  occasionally. Puree soup in batches in processor or blender.  Return
  soup to saucepan. Add Half and Half and bring to simmer. (Can be
  prepared 1 day ahead. Cover and refrigerate. Bring to simmer before
  continuing.)
  
  Gradually add all cheeses to soup and whisk until melted. Ladle soup
  into bowls.  Sprinkle with croutons.
  
  Recipe from Caruso's Palace, Orlando, Florida. Courtesy of Bon
  Appetit, September, 1991.
  
  Posted by Michelle Bass. Courtesy of Fred Peters.