PERFECT POTATO, LEEK AND ONION SOUP WITH GARLIC CHEESE TOASTS

Perfect Potato, Leek and Onion Soup With Garlic Cheese Toasts image

Provided by CHILI SPICE

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

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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

Steps:

SOUP:.
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).
GARLIC CHEESE TOASTS:.
Preheat oven to 350°F.
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.
Bring soup to a simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve with the garlic cheese toasts.

Nutrition Facts : Calories 579.3, Fat 20.6, SaturatedFat 6.8, Cholesterol 24.8, Sodium 507.2, Carbohydrate 79.3, Fiber 5.9, Sugar 6.3, Protein 20.9