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Perfect Potato, Leek And Onion Soup With Garlic

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Ingredients

Adjust Servings:
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
8 slices sourdough bread
1/2 cup chopped fresh chives or 1/2 cup green onion, chopped

Nutritional information

579.3
Calories
185 g
Calories From Fat
20.6 g
Total Fat
6.8 g
Saturated Fat
24.8 mg
Cholesterol
507.2 mg
Sodium
79.3 g
Carbs
5.9 g
Dietary Fiber
6.3 g
Sugars
20.9 g
Protein
235g
Serving Size

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Perfect Potato, Leek And Onion Soup With Garlic

Features:
    Cuisine:

    I've made this with both vegetable and chicken stock and find that there is more flavour with the chicken. If you like a thicker soup (I do) I would say only use 6 1/2 cups of stock instead.

    I've made this recipe many times quite a few times following the instructions. I have a couple of variations use, I find that adding 1 stalk celery, one large carrot and garlic (1-3 cloves depending on taste) gives it some nice flavour, sometimes I'll add 1 jalapeno pepper to the recipe to give it a bit of a kick.

    • 65 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Perfect Potato, Leek and Onion Soup With Garlic Cheese Toasts, Comfort food at it’s finest! This creamy, flavor-full soup is perfect to curl up with on a cold day or any time of year , I’ve made this with both vegetable and chicken stock and find that there is more flavour with the chicken If you like a thicker soup (I do) I would say only use 6 1/2 cups of stock instead

    I’ve made this recipe many times quite a few times following the instructions I have a couple of variations use, I find that adding 1 stalk celery, one large carrot and garlic (1-3 cloves depending on taste) gives it some nice flavour, sometimes I’ll add 1 jalapeno pepper to the recipe to give it a bit of a kick , This was a good warming recipe I’ve been trying to find a potato leek soup like they used to make at a bistro I worked at This wasn’t quite it- the texture is grainy instead of creamy But perhaps they used a different kind of potato and I think there was also a lot of cream


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    Steps

    1
    Done

    Soup:

    2
    Done

    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).

    3
    Done

    Garlic Cheese Toasts:

    4
    Done

    Preheat Oven to 350f.

    5
    Done

    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.

    6
    Done

    Bring Soup to a Simmer Over Medium Heat, Stirring Frequently. Ladle Into Bowls. Sprinkle Generously With Chives. Serve With the Garlic Cheese Toasts.

    Avatar Of Greta Ramirez

    Greta Ramirez

    Taco enthusiast serving up authentic and mouthwatering Mexican street food.

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