Dutch Farmer's Cheese Soup

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

From the kitchen of Carly

Creamy Dutch comfort in a bowl: tender potatoes, cauliflower, and carrots simmered in vegetable broth, then topped with crusty bread and melted Gouda. It's rustic, satisfying, and surprisingly simple. Pure warmth in a spoon.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup (1/2 stick) butter
11 1/2 pounds russet potatoes, peeled, diced
11 1/2-pound cauliflower, trimmed, cut into florets
11 pound carrots, peeled, sliced
11 large onion, chopped
14 cups (or more) canned vegetable broth
16 1-inch-thick French bread slices
112 ounces Gouda cheese
1wax removed
1cheese sliced

Instructions

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.)
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.