Dutch Farmer's Cheese Soup

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

Instructions

1. 1

   Melt butter in heavy large Dutch oven over medium-high heat.

2. 2

   Add potatoes, cauliflower, carrots and onion; sauté until onion is golden brown, about 7 minutes.

3. 3

   Add 4 cups broth; bring to boil.

4. 4

   Reduce heat; simmer until vegetables are tender, adding more broth if soup is too thick, about 30 minutes.

5. 5

   Season to taste with salt and pepper. (Can be prepared 1 day ahead.

6. 6

   Cover and refrigerate.

7. 7

   Bring to simmer before continuing.) Preheat broiler.

8. 8

   Transfer soup to large broilerproof bowl or individual broilerproof soup bowls.

9. 9

   Arrange bread slices atop soup.

10. 10

    Place cheese slices over, covering bread completely.

11. 11

    Broil 6 inches from heat source until cheese melts and is golden, watching closely to avoid burning, about 2 minutes.

12. 12

    Serve immediately.