A comforting and flavorful soup paired with crispy garlic cheese crostini.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the leeks, potatoes, and onion to the pot and sauté until softened.
Stir occasionally to prevent sticking and ensure even cooking.
Pour in the vegetable broth and bring to a boil.
Use a low-sodium broth to control the saltiness of the soup.
Reduce the heat and simmer until the vegetables are tender.
Cover the pot partially to retain moisture while allowing steam to escape.
Blend the soup until smooth using a blender or immersion blender.
Blend in batches if using a countertop blender to avoid overfilling.
Season the soup with salt and pepper to taste.
Taste as you season to achieve the desired flavor.
Preheat the oven to 350°F.
Ensure the oven is fully preheated for even toasting.
Combine the olive oil and minced garlic in a small bowl.
Let the garlic infuse the oil for a more robust flavor.
Brush the garlic oil onto the baguette slices and top with grated cheese.
Spread the cheese evenly for consistent melting.
Bake the crostini until the cheese is melted and bubbly.
Keep an eye on the crostini to prevent burning.
Serve the soup hot, garnished with fresh herbs, alongside the crostini.
Chop the herbs finely for a professional presentation.
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