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.

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.

Return puree to pot.

Season with salt and pepper.

Garlic cheese toasts:.

Preheat oven to 350f.

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.

extra virgin olive oil, leeks, russet potatoes, white onion, vegetable broth, garlic cloves, swiss cheese, sourdough bread, fresh chives