Dutch Farmer's Cheese Soup

1/4 c Butter (1/2 stick)
1 1/2 lb Russet potatoes, peeled and diced
1 1/2 lb Cauliflower, trimmed and cut into florets
1 lb Carrots, peeled and sliced
1 lg Onion, peeled and chopped
4 c (or more) canned vegetable broth
6 sl French bread (1 inch thick)
12 oz Gouda cheese, wax removed and cheese sliced

Melt the butter in a heavy large Dutch oven over medium-high heat. Add the potatoes, cauliflower, carrots and onion. Saute until the onion is golden brown, about 7 minutes. Add 4 cups of broth and bring to a boil. Reduce the heat and simmer for about 30 minutes, until the vegetables are tender, adding more broth if the soup is too thick. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to a simmer before continuing.

Preheat the broiler. Transfer the soup to a large broiler proof bowl OR to individual ovenproof soup bowls. Arrange the bread slices atop the soup and place the cheese slices on top, covering the bread completely. Broil 6 inches from the heat source until the cheese melts and is golden, watching closely to avoid burning, about 32 minutes. Serve immediately.

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