Edam Cheese Soup Ingredients 2 tablespoons butter 1 cup sliced leeks 2 cups peeled, cubed new potatoes 1 bunch broccoli, stalks sliced and florets kept separate from the stalks 6 cups chicken stock or broth 1 cup milk 1 cup grated Reny Picot Edam cheese Instructions In a large saucepan over medium heat, melt the butter. Add the leeks, potatoes, broccoli stalks, and chicken stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 20 minutes. Stir in the broccoli florets and cook for 3 minutes. Working in batches, puree the soup in a blender or food processor. Return the soup to the saucepan. Add the milk and reheat the soup until hot. Add the cheese and stir until the cheese melts, about 1 minute. Serve hot, garnished with extra cheese.