Potato leek soup with cheese toasts

Ingredients

• 3 tbsp butter
• 3 leeks, white and light green parts, sliced and rinsed
• 2 cloves garlic, minced
• 2 lb Yukon Gold potatoes, peeled and diced
• 6 cups vegetable broth
• 1 bay leaf
• 1/2 cup heavy cream
• 1 baguette
• 4 oz Gruyère, grated
• 2 tbsp chopped fresh chives
• Salt and black pepper

Steps

1. Melt the butter in a large pot over medium heat. Cook the leeks for 8 minutes, until soft but not browned.
2. Add the garlic and cook for 1 minute.
3. Add the potatoes, broth, bay leaf and 1 tsp salt. Simmer for 20 minutes, until the potatoes are soft.
4. Take out the bay leaf and blend the soup until smooth.
5. Stir in the cream and season with salt and pepper.
6. Slice the baguette, top the slices with the Gruyère and broil for 2 to 3 minutes, until bubbling.
7. Serve the soup with the chives and the cheese toasts.