Best 3 Perfect Potato Leek And Onion Soup With Garlic Cheese Toasts Recipes

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Indulge in the comforting and delectable flavors of Perfect Potato Leek and Onion Soup with Garlic Cheese Toasts. This classic soup is elevated with a medley of tender potatoes, aromatic leeks, and sweet onions, simmered in a rich and flavorful broth. The addition of garlic cheese toasts takes this dish to the next level, creating a harmonious symphony of flavors that will warm your soul on a chilly day. Discover the culinary secrets behind this timeless recipe, including step-by-step instructions, variations, and expert tips to ensure a perfect bowl of soup every time. Learn how to make the most of fresh, seasonal ingredients and create a delightful accompaniment with garlic cheese toasts that will leave you craving more. Whether you're a seasoned home cook or just starting your culinary journey, this detailed guide will help you master this comforting and utterly delicious dish.

Check out the recipes below so you can choose the best recipe for yourself!

CHEESY POTATO LEEK SOUP



Cheesy Potato Leek Soup image

This recipe is an offshoot of the more classical potato leek soups. This is sort of a meat-and-potatoes type of recipe! It has a lot of cheese in it and can be served chunky or smooth. It is a family-favorite!

Provided by KymarahD

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 14

2 tablespoons butter
1 tablespoon olive oil
2 leeks, minced
1 sweet onion, chopped
12 cloves garlic, minced
4 large fresh bay leaves
1 teaspoon ground coriander
5 russet potatoes, cut into bite-size pieces
1 cube chicken bouillon
1 quart chicken stock, or as needed
½ pound shredded Colby-Monterey Jack cheese
1 cup heavy whipping cream
salt and ground black pepper to taste
¼ cup chopped fresh chives, or more to taste

Steps:

  • Melt butter and olive oil in a large pot over medium-high heat. Saute leeks, onion, garlic, bay leaves, and coriander in hot butter and oil until softened and translucent, about 7 minutes. Add potatoes and chicken bouillon to the pot and pour enough chicken stock over the top to cover vegetables. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
  • Mash potatoes to desired consistency with a potato masher. Stir Colby-Monterey Jack cheese and cream into potato mixture, return soup to a simmer, and cook until cheese melts and soup is hot, about 15 minutes more. Season with salt and pepper. Remove and discard bay leaves.
  • Ladle soup into bowls and top with chives.

Nutrition Facts : Calories 391.6 calories, Carbohydrate 32.3 g, Cholesterol 76.3 mg, Fat 25.4 g, Fiber 4 g, Protein 11 g, SaturatedFat 15.5 g, Sodium 769.6 mg, Sugar 3.1 g

POTATO, LEEK AND ONION SOUP



Potato, Leek and Onion Soup image

Make and share this Potato, Leek and Onion Soup recipe from Food.com.

Provided by Millereg

Categories     Chicken

Time 1h10m

Yield 6 cups, approximately, 4-6 serving(s)

Number Of Ingredients 10

4 large leeks
2 medium potatoes, peeled and sliced
1 medium onion, chopped finely
30 fluid ounces low-fat chicken broth
10 fluid ounces milk
2 ounces butter
2 tablespoons table cream
1 1/2 teaspoons fresh snipped chives (or chopped parsley)
salt
black pepper

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.

Nutrition Facts : Calories 312.5, Fat 16.1, SaturatedFat 10, Cholesterol 46.1, Sodium 166.9, Carbohydrate 37.6, Fiber 4.4, Sugar 5.5, Protein 6.6

POTATO, LEEK AND ONION SOUP WITH GARLIC CHEESE TOASTS



Potato, Leek and Onion Soup with Garlic Cheese Toasts image

Provided by Daveena Limonick

Categories     Soup/Stew     Cheese     Potato     Vegetarian     Lunch     Leek     Winter     Swiss Cheese     Bon Appétit     Los Angeles     California

Yield Serves 6 to 8

Number Of Ingredients 9

5 tablespoons olive oil
3 large leeks (white and pale green parts only), sliced
1 1/2 pounds russet potatoes, peeled, diced
1 large white onion, chopped
4 14 1/2-ounce cans vegetable broth
3 large garlic cloves, chopped
1 1/2 cups grated Swiss cheese
8 slices sourdough bread
1/2 cup chopped fresh chives or green onion tops

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.

Tips:

  • Use high-quality ingredients for the best flavor. Fresh leeks, onions, and potatoes are essential.
  • Don't be afraid to experiment with different types of cheese. A sharp cheddar or Gruyère would be a great addition.
  • If you don't have time to make your own croutons, you can use store-bought ones. Just be sure to choose a good quality brand.
  • Serve the soup immediately, while it's still hot and bubbly. You can also store it in the refrigerator for up to 3 days.

Conclusion:

This potato leek and onion soup is a delicious and hearty dish that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a comforting meal, give this soup a try. You won't be disappointed!

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