- In a large pot over medium heat, soften the onions and garlic in the butter until lightly browned. Add the leek and cook for 2 more minutes. Add the potatoes, broth and milk. Bring to boil and simmer for 25 minutes, uncovered, or until the potatoes are tender, stirring occasionally. Let cool.
- In a blender, purée the soup until smooth. Season with salt. Add the pepper and caraway.
- With the rack in the middle position, preheat the oven to broil.
- In a small pot over high heat, brown the bacon for 5 minutes. Drain on a plate lined with paper towels.
- Place 4 to 6 ovenproof bowls on a baking sheet. Divide the soup among the bowls. Sprinkle with the Gouda and half of the bacon. Top with the toast and cheddar.
- Transfer to the oven and broil for 3 minutes or until the cheese is slightly browned. Remove from the oven and sprinkle with the remaining bacon and the chives.
Caraway, a plant with a flavour profile similar to fennel and dill, heightens the otherwise subtle flavour of the potato, onion and leek. If you don’t have any on hand or don’t care for the taste of caraway, you can replace it here with nutmeg.