Perfect Potato, Leek and Onion Soup With Garlic Cheese Toasts

• SOUP
• extra virgin olive oil↗4 tablespoons
• large leeks, sliced (white and pale green parts only)↗3
• russet potatoes, peeled and diced↗1 1⁄2 lbs
• large white onion, chopped↗1
• vegetable broth (or chicken broth)↗7 1⁄2 cups
• garlic cloves, chopped↗3
• GARLIC CHEESE TOASTS
• extra virgin olive oil↗1 tablespoon
• large garlic cloves, chopped↗3
• grated swiss cheese1 1⁄2 cups
• slices sourdough bread↗8
• chopped fresh chives or green onion1⁄2 cup

Step-by-step instructions

1. 1

   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).

2. 2

   Preheat oven to 350°F.

3. 3

   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.

4. 4

   Bring soup to a simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve with the garlic cheese toasts.