Recipe - Potato Leek And Onion Soup With Garlic Cheese Toasts

5 tablespoon Olive oil
3 lg Leeks; (white and pale green
parts only), cut or sliced up
1 One half pound Russet potatoes; peeled,
minced
1 lg White onion; chopped
4 cn (14 1/2ounce) vegetable
broth
3 lg Garlic cloves; chopped
1 One half cup Grated Swiss cheese
8 sl Sourdough bread
One half cup Chopped fresh chives or
green onion topsBR

This ribsticking soup makes a fine meal, especially with a salad
alongside.

Heat 4 tablespoons oil in heavy large pot over mediumlow heat. Add leeks,
potatoes and onion. Saute until onion is tender, stirring occasionally,
about 12 minutes. Add broth and bring soup to boil. Reduce heat to
mediumlow. 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 deg. 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.
6 to 8