Perfect Potato, Leek and Onion Soup With Garlic Cheese Toasts |
|
 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
Comfort food at it's finest! This creamy, flavor-full soup is perfect to curl up with on a cold day or any time of year. Ingredients:
4 tablespoons extra virgin olive oil |
3 large leeks, sliced (white and pale green parts only) |
1 1/2 lbs russet potatoes, peeled and diced |
1 large white onion, chopped |
7 1/2 cups vegetable broth (or chicken broth) |
3 garlic cloves, chopped |
1 tablespoon extra virgin olive oil |
3 large garlic cloves, chopped |
1 1/2 cups grated swiss cheese |
8 slices sourdough bread |
1/2 cup chopped fresh chives or 1/2 cup green onion, chopped |
Directions:
1. SOUP:.
2. Heat 4 tablespoons of extra-virgin olive oil in a heavy large pot over medium-low heat. Add leeks, potatoes, and onion. Saute until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to a boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches puree cooled soup in a blender ( or use a hand emulsifier in the pot). Return puree to pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated).
3. GARLIC CHEESE TOASTS:.
4. Preheat oven to 350°F.
5. Stir olive oil and garlic in a small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet; toss and combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes.
6. Bring soup to a simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve with the garlic cheese toasts.
|
|