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Perfect Potato, Leek and Onion Soup With Garlic Cheese Toasts

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“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.”
READY IN:
45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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.

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