Golden Potato-Leek Soup with Cheddar Toasts
Yield: 8 servings
- 1 tablespoon butter
- 3 cups thinly sliced leek (about 3 medium leeks)
- 6 cups peeled cubed Yukon gold potatoes (about 2¼ pounds)
- 2 cups water
- ½ teaspoon salt
- 2 (14-ounce) cans organic vegetable broth (such as Swanson Certified Organic)
- 2 thyme sprigs
- 1/3 cup whipping cream
- ¼ teaspoon freshly ground black pepper
- 8 (¼-inch-thick) slices diagonally cut sourdough French bread baguette
- Cooking spray
- ½ cup (2 ounces) shredded sharp cheddar cheese
- 1/8 teaspoon ground red pepper
- Preheat the oven to 375°F.
- Melt the butter in a Dutch oven over medium heat.
- Add the leeks and cook 10 minutes or until tender, stirring occasionally, but do not brown.
- Add the potatoes, water, salt, broth, and 2 thyme sprigs.
- Bring the soup to a boil.
- Reduce heat and simmer, uncovered, for 20 minutes or until potatoes are very tender.
- While the soup cooks, prepare the cheddar toasts: Place the baguette slices in a single layer on a baking sheet.
- Bake at 375°F for 7 minutes or until toasted.
- Turn the slices over and spray them with cooking spray.
- Sprinkle 1 tablespoon cheese over each slice.
- Bake 5 minutes or until the cheese melts.
- Sprinkle with red pepper.
- Remove the Dutch oven from heat and partially mash the potatoes with a potato masher.
- Stir in the cream and discard the thyme sprigs.
- Sprinkle the soup with black pepper and serve with cheddar toasts.
Recipe courtesy Cooking Light magazine.