Prep 10 mins
Cook 35 mins
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.
- 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
GARLIC CHEESE TOASTS
- 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
- 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.
Since my family is Welsh by heritage, we eat leek soup on St. David's Day, March 1st, every year as a tradition. I was so happy to find this recipe this year because it uses vegetable broth instead of chicken broth (I no longer eat meat.) I thought the soup would lack something without the traditional chicken stock, but was absolutely delicious! (Some tips: I found it only needed FOUR cups of broth, which made it nice and thick. I also substituted half the olive oil for fresh butter for a richer, creamier taste. Then I added a dash of white pepper, a flavoring many other leek soup recipes call for. For the cheese toasts I used a combo of cheddar and gruyere too, because that's what I had in my fridge at the time. It was excellent.)
The savory soup combined with the crusty sourdough garlic cheese toast is a perfect and very satisfying meal. Best of all, it was really simple and straightforward to make. I'll be making this next year for sure!
Very tasty, subtle soup. We found that the potato flavour dominated. I used chicken stock, instead of vegetable. Also, I'd recommend making a day ahead as the flavours really intensify overnight. I used Gruyere cheese for the toasts, and they were fantastic! Thanks Chili Spice!
This is a very nice change from my usual vegetagle soups, & easy to prepare! Although I used the ingredients as suggested (did use vegetable broth), I pureed all but about a cup of of finely diced/chopped onion, potato & leek, which made for a chunkier finished product! However, the taste was there, & it was great! Many thanks for sharing the recipe! [Made & reviewed as a tagged bonus recipe for one of my invitees to the AUS/NZ Recipe Swap #14, Mar 08]