Perfect Potato Leek And Onion Soup With Garlic Cheese Toasts Recipes

POTATO LEEK SOUP

Steps:

• Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
• Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
• Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
• Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
• Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

POTATO LEEK CHEESE SOUP

Steps:

• In a dutch oven or soup pot, add oil and cook leeks and celery for 5 minutes.
• Sprinkle with flour and cook for 5 more minutes
• Add potatoes and water; bring to boil.
• Reduce heat, cook for 15 mins then stir in milk and cream, salt and pepper.
• Simmer 10 more minutes.
• Just before serving, add cheese and cook 1 min more.

POTATO, LEEK AND ONION SOUP

Steps:

• Trim off tops and roots of leeks, discard tough outer layer.
• Split lengthways and chop finely, wash and drain.
• In a large saucepan, gently melt the butter; add the leeks, potatoes and onion.
• Stir to coat the veggies well in the butter.
• Season with salt and pepper.
• Cover pan and let vegetables sweat over very low heat for about 15 minutes or so.
• Then add the chicken stock and milk, bring to simmer and leave simmering gently for further 20 minutes or until veggies are soft.
• Then either liquidize or puree in a food processor or blender.
• Return to pan and reheat gently, check seasoning as required.
• Stir in chives (or parsley).
• Add a swirl of cream just before serving.

POTATO, LEEK AND ONION SOUP WITH GARLIC CHEESE TOASTS

Steps:

• 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.