Plain ol' cheese soup - like the stuff you get served for dinner on leftovers night...

2 tbsp butter 1 med leek, chopped 4 c. chicken stock 2 c. half & half 1 c. chopped cabbage 1 clove garlic, chopped 3/4 c. provolone

3/4 c. parmesan (soup is smoother with fresh grated parmesan rather than the canned stuff) 3/4 c. mozzarella cheese 3/4 c. romano cheese 3/4 c. swiss cheese

All the cheeses should all be grated before using

Melt butter. Add leek & cabbage, sauté 3 min. Add garlic, sauté one more minute. Add stock, bring to boil. Simmer 25 min. Put in blender, puree. Add half and half. Bring to simmer once again.

(At this point, you can stop and refrigerate if you're doing the recipe ahead of time. Just remember to bring it to a simmer once again before the next step)

Add cheeses, whisk until melted. Serve promptly.

Enjoy!

P.S. If you have trouble thickening, or want to give it a little extra oomph, add about 1/2 c. sour cream during the last simmer session before adding cheese.

A caution: some may think an onion will substitute in this recipe. I would substitute with great wariness. Onions tend to curdle cream/milk, whereas leeks don't. I don't know why. It just is.