Potato, leek and onion soup with garlic cheese toasts

1 Servings

Ingredients

Quantity Ingredient
5 tablespoons Olive oil
3 larges Leeks; (white and pale green parts only), sliced
1½ pounds Russet potatoes; peeled, diced
1 large White onion; chopped
4 cans (14 1/2-ounce) vegetable broth
3 larges Garlic cloves; chopped
1½ cup Grated Swiss cheese
8 slices Sourdough bread
½ cup Chopped fresh chives or green onion tops<BR

Directions

This rib-sticking soup makes a fine meal, especially with a salad alongside.

Heat 4 tablespoons oil in 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 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 to pot. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover; keep refrigerated.) Preheat oven to 350 deg. 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 and 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.

6 to 8 Servings

Bon Appetit December 1996 Daveena Limonick Los Angeles, California Posted to EAT-L Digest by Jennie Craig <jecraig@...> on Apr 3, 1998

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