- 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
- 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.