Name: Dutch Farmer's Cheese Soup
Yield: Serves 6
Ingredients: 1/4 cup (1/2 stick) butter; 1 1/2 pounds russet potatoes, peeled, diced; 1 1/2-pound cauliflower, trimmed, cut into florets; 1 pound carrots, peeled, sliced; 1 large onion, chopped; 4 cups (or more) canned vegetable broth; 6 1-inch-thick French bread slices; 12 ounces Gouda cheese, wax removed, cheese sliced

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Recipe information

Yield
Serves 6

Ingredients

1/4 cup (1/2 stick) butter

1 1/2 pounds russet potatoes, peeled, diced

1 1/2-pound cauliflower, trimmed, cut into florets

1 pound carrots, peeled, sliced

1 large onion, chopped

4 cups (or more) canned vegetable broth

6 1-inch-thick French bread slices

12 ounces Gouda cheese, wax removed, cheese sliced

Preparation

Step 1
Melt butter in heavy large Dutch oven over medium-high heat. Add potatoes, cauliflower, carrots and onion; sauté until onion is golden brown, about 7 minutes. Add 4 cups broth; bring to boil. Reduce heat; simmer until vegetables are tender, adding more broth if soup is too thick, about 30 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
Step 2
Preheat broiler. Transfer soup to large broilerproof bowl or individual broilerproof soup bowls. Arrange bread slices atop soup. Place cheese slices over, covering bread completely. Broil 6 inches from heat source until cheese melts and is golden, watching closely to avoid burning, about 2 minutes. Serve immediately.

TagsSoup Soup/Stew European Russet Potato Potato Root Vegetable Vegetable Cauliflower Carrot Onion Gouda Cheese Dairy Side Starter Main Dinner Vegetarian Nut Free Simmer Broil Bon Appétit

Recipe notes

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