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Potato, Leek and Onion Soup with Garlic Cheese Toasts image

Provided by Daveena Limonick

Categories     Soup/Stew     Cheese     Potato     Vegetarian     Lunch     Leek     Winter     Swiss Cheese     Bon Appétit     Los Angeles     California

Yield Serves 6 to 8

Number Of Ingredients 9

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


  • 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 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°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.

Nantume Sandra
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Potato leek soup is my all-time favorite. This recipe did not disappoint!

Ochendo Alex
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Everything went well until I pureed the soup. It ended up too smooth and I missed the chunky texture.

Nisar Ahmad sherzad
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The soup tasted okay, but the cheese toasts were a bit too garlicky for my taste.

jahmere Lowe
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Added a bit of cayenne pepper to give it a little kick. Yum!

Nicole Luv
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So glad I tried this recipe. Definitely a keeper!

Paula Marr
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Would have liked the soup to be thicker. Maybe I'll use less liquid next time.

Adam Wright
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I substituted the garlic cheese toasts with croutons. Still really good!

Florence Tyani
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Simple but delightful! Will make this again.

Natalie Hinton
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I think I overcooked the leeks, they were a bit mushy.

Hiam Ezz
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Great recipe, exactly what I was looking for! Thanks!

ratri sikdar
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Great comfort food for a cold night.

Yusuf Lozana12
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I used vegetable broth, which made this dish vegetarian-friendly.

Asanga Bandaranayake
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Soup turned out too watery for my liking.

Kimera Ali
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Not a fan of leeks so I replaced them with a couple extra onions. Came out great.

Akiya Lindsey
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Easy to follow recipe, but I had to add more salt and pepper to taste.

Anis Boughadi
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Absolutely loved the cheesy garlicky toasts. They paired perfectly with the soup.

Angella Marryshow
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I found this soup to be a bit bland and not as flavorful as I had hoped.

Kyojuro Rengoku
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Best potato leek soup I have tried yet! Will definitely keep on making this.

kaylen palitti
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OMG! This soup is amazing, loved by my whole family!