Serves SERVES 6

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 medium leeks, white and light green parts, halved and thinly sliced
  • 2 garlic cloves, sliced
  • 2 medium russet potatoes, peeled and cut into 1/2-inch cubes (about 1 pound)
  • 2 quarts Chicken Stock, preferably homemade, or water
  • 2 fresh bay leaves
  • 1 teaspoon kosher salt
  • 1 small head romaine, coarsely chopped (about 6 cups)
  • 1 small head escarole, coarsely chopped (about 6 cups)
  • Three 1/2-inch-thick slices country bread, lightly toasted
  • 6 ounces Italian fontina, shredded
Lidia’s Mastering the Art of Italian Cuisine

Cookbook

Lidia’s Mastering the Art of Italian Cuisine

Buy Now

Directions

In a medium Dutch oven over medium heat, melt the butter in the olive oil. When the butter is melted, add the leeks and garlic, and cook, without browning, until the leeks are wilted, about 5 minutes. Add the potatoes, and cook, stirring occasionally, until they stick to the bottom of the pan, about 5 minutes. Add the stock, bay leaves, and salt. Bring this to a boil, and adjust the heat so the soup is simmering rapidly. Simmer until potatoes are almost cooked, about 10 minutes. Add the romaine and escarole, and simmer until greens are very tender and the potatoes have begun to fall apart and thicken the soup, about 30 minutes more. Remove bay leaves. Meanwhile, preheat the oven to 450 degrees. Ladle the soup into six ovenproof bowls. Top each with a slice of the toasted bread, and sprinkle the Fontina evenly among the slices. Put the bowls on a baking sheet, and bake until the cheese topping is browned and bubbly, about 8 to 10 minutes.

Lidia’s Mastering the Art of Italian Cuisine

Cookbook

Lidia’s Mastering the Art of Italian Cuisine

Buy Now