Categories: Soups/stews, Cheese/eggs, Vegetarian 
      Yield: 6 servings 
  
      2 tb Unsalted butter                          -(about 3 ounces) 
      1    Med. leek - white & pale          3/4 c  Parmesan - fresly grated 
           -green parts only, chopped               -(about 3 ounces) 
      4 c  Chicken stock - or canned         3/4 c  Mozzarella - grated (about 3 
           -low-salt broth                          -ounces) 
      1    Med. potato - boiling type,       3/4 c  Cheedar cheese - grated 
           -peeled and diced                        -(about 3 ounces) 
      2 c  Half and Half                            Croutons 
    3/4 c  Provolone cheese - grated       
  
  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.