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Dutch Farmer's Cheese Soup

1/4 cup (1/2 stick) butter
1 and 1/2 pounds russet potatoes, peeled, diced
1 and 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

Melt butter in heavy large Dutch oven over medium-high heat.
Add potatoes, cauliflower, carrots and onion; saute 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 is 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.

Serves 6.

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