Ingredients
-
-
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
-
-
1 tablespoon extra virgin olive oil
-
3 large garlic cloves, chopped
-
1 1/2 cups grated swiss cheese
Instructions
- SOUP:
- 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.