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Soup extra-virgin olive oil leeks russet potatoes white onion vegetable broth garlic garlic extra-virgin olive oil garlic Swiss cheese Bread fresh chives
Viewed: 27 - Published at: 8 years agoIngredients
- 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
Method
- 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.
