POTATO, LEEK AND ONION SOUP WITH GARLIC CHEESE TOASTS  

This rib-sticking soup makes a fine meal, especially 
with a salad alongside.

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 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.

Serves 6 to 8.