Perfect Potato, Leek and Onion Soup With Garlic Cheese Toasts

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: 45 mins
• Serves: 6-8

Ingredients

• SOUP

• 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

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.