How to make it

  • Melt the butter in a heavy large Dutch oven over medium-low heat. Add the leek, onion, red onion, green onion, shallot, celery and garlic. Saute until translucent; about 8 minutes. Add the Sherry; simmer until the liquid evaporates. Add the potato and broth; simmer until the potato is very tender, about 20 minutes.
  • Puree the soup in a blender (be very careful when pureeing hot liquids, hold the top on with a folded towel and do not overfill the containers; puree in batches). Season with salt and pepper.
  • Meanwhile, brush the baguette slices with olive oil. Bake in a moderate (350 degree F) oven until crisp. Rub with the garlic.
  • Bring the soup to a simmer, thinning with additional stock, if desired. Ladle into deep bowls; lay the crouton on top and sprinkle with chives.
  • Per Serving: 333 Calories; 11g Fat; 20g Protein; 35g Carbohydrate; 3g Dietary Fiber; 21mg Cholesterol; 964mg Sodium.

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