Potato, Leek and Onion Soup with Garlic Cheese Toasts

No ratings yet

Potato, Leek and Onion Soup with Garlic Cheese Toasts

Potato, Leek and Onion Soup with Garlic Cheese Toasts
Servings 6


  • 3 large leeks white and pale green parts only, sliced
  • 5 tablespoons olive oil
  • 1/2 cup chopped fresh chives or green onion tops
  • 8 slices sourdough bread
  • 1 1/2 cups grated Swiss cheese
  • 3 large garlic cloves chopped
  • 4 14 1/2- ounce cans vegetable broth
  • 1 large white onion chopped
  • 1 1/2 pounds russet potatoes peeled, diced


  • Heat 4 tablespoons oil in heavy large pot over medium-low heat. Add leeks, potatoes and onion. Sauté until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches, puree 5 cups soup in blender. Return puree to soup in pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated.)

    Preheat oven to 350°F. Stir remaining 1 tablespoon oil and garlic in small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet; toss to 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 simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve, passing toasts separately.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.