Ingredients for Edam Cheese Soup
- 2 tablespoons butter
- Leek
- Broccoli
- New Potatoes
- 4 cups chicken stock
- 1 cup milk
- 8 ounces Edam cheese (Reny Picot recommended)
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How to Make Edam Cheese Soup
- Melt 2 tablespoons of butter in a large saucepan over medium heat.
- Add 2 cups chopped leeks (white parts discarded), 1 cup chopped broccoli stalks, and 2 medium potatoes (peeled and diced) to the saucepan. Pour in 4 cups of chicken stock and bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 20 minutes, or until potatoes are tender.
- Stir in 1 cup of broccoli florets and cook for another 3 minutes until bright green and slightly tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and puree until smooth and creamy.
- Return the pureed soup to the saucepan.
- Stir in 1 cup of milk and heat through, until warmed through but not boiling.
- Add 8 ounces of Edam cheese, stirring constantly until melted and fully incorporated. Season with salt and pepper to taste.
- Serve hot, garnished with extra Edam cheese and a sprinkle of fresh chives (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
19g
Fat
15g
Carbs
6g
