Perfect Potato Leek and Onion Soup with Garlic Cheese Toasts
Warm up with a bowl of this creamy and comforting Perfect Potato Leek and Onion Soup with Garlic Cheese Toasts, a timeless, soul-soothing recipe ideal for cozy evenings. This velvety soup is infused with the delicate flavors of sautéed leeks, onions, thyme, and Yukon Gold potatoes simmered to perfection in a rich broth, then blended to silky smoothness and finished with a touch of heavy cream. Paired with irresistibly crisp garlic cheese toasts made with golden baguette slices slathered in melted Gruyère or cheddar, this dish is an elevated take on classic comfort food. Ready in just an hour and perfect for a cozy dinner or an elegant appetizer, this recipe is a must-try for soup lovers. Serve it with a sprinkle of fresh parsley for a pop of color and flavor, and enjoy a bowl of pure bliss.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 leeks (white and light green parts only, cleaned and sliced)
- 1 large yellow onion (diced)
- 4 garlic cloves (minced)
- 4 medium Yukon Gold potatoes (peeled and diced)
- 5 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 bay leaf
- 2 teaspoons fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 small baguette (sliced)
- 1 garlic clove (halved)
- 1.5 cups grated Gruyere or cheddar cheese
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
In a large pot, melt the butter and olive oil over medium heat.
Add the sliced leeks and diced onion, and cook for 8-10 minutes until softened but not browned, stirring occasionally.
Add the minced garlic and cook for another minute until fragrant.
Stir in the diced potatoes, chicken or vegetable stock, bay leaf, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are very tender.
Remove the bay leaf and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.
Stir in the heavy cream and adjust seasoning with additional salt and pepper, if needed. Keep warm over low heat.
For the garlic cheese toasts, preheat your oven's broiler to high. Arrange the baguette slices on a baking sheet and broil for 1-2 minutes on each side until lightly golden.
Rub the cut side of the garlic clove over the surface of each toast for added flavor.
Sprinkle the grated cheese evenly across the toasts and return them to the broiler. Broil for another 1-2 minutes until the cheese is melted and bubbling.
Serve the soup hot, garnished with a sprinkle of chopped parsley, alongside the garlic cheese toasts for dipping.
Nutrition Facts
Calories |
2954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.9 g | 260% | |
| Saturated Fat | 104.2 g | 521% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 513 mg | 171% | |
| Sodium | 8271 mg | 360% | |
| Total Carbohydrate | 204.8 g | 74% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 29.9 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1533 mg | 118% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4293 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
