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 Carusos Palace, Orlando, Florida. Courtesy of Bon Appetit, September, 1991. Posted by Michelle Bass. Courtesy of Fred Peters.
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|Serving Size: 1 Serving (194g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 377 (87%)|
|Amt Per Serving||% DV|
|Total Fat 41.9g||56 %|
|Saturated Fat 26.2g||131 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 120.8mg||37 %|
|Sodium 101.8mg||4 %|
|Potassium 222.3mg||6 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 10.1g|
|Protein 5.6g||8 %|
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Calories per serving: 432
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