Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 2 tbsp. butter

  3. 1 medium onion, peeled and chopped

  4. 4 cups chicken broth

  5. 1 medium russet potato, peeled and diced

  6. 2 cups half and half 3/4 cup grated Provolone cheese

  7. 3/4 cup grated Parmesan cheese

  8. 3/4 cup grated Mozzarella cheese

  9. 3/4 cup grated Cheddar cheese

Instructions Jump to Ingredients ↑

  1. Melt butter in a large saucepan over medium heat. Add onion and cook about 5 minutes until tender, stirring occasionally. Add broth and potato and bring to a boil. Reduce heat and simmer soup 25 minutes, stirring occasionally. Puree soup in a food processor and return to the saucepan. Stir in half and half and bring soup to a simmer. Add Provolone, Parmesan, Mozzarella and Cheddar to the soup and whisk until melted. Divide soup between bowls and serve.


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