Golden Potato-Leek Soup with Cheddar Toasts

Yield: 8 servings

Soup Ingredients

• 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

Toast Ingredients

• 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

Procedure

1. Preheat the oven to 375°F.
2. Melt the butter in a Dutch oven over medium heat.
3. Add the leeks and cook 10 minutes or until tender, stirring occasionally, but do not brown.
4. Add the potatoes, water, salt, broth, and 2 thyme sprigs.
5. Bring the soup to a boil.
6. Reduce heat and simmer, uncovered, for 20 minutes or until potatoes are very tender.
7. While the soup cooks, prepare the cheddar toasts: Place the baguette slices in a single layer on a baking sheet.
8. Bake at 375°F for 7 minutes or until toasted.
9. Turn the slices over and spray them with cooking spray.
10. Sprinkle 1 tablespoon cheese over each slice.
11. Bake 5 minutes or until the cheese melts.
12. Sprinkle with red pepper.
13. Remove the Dutch oven from heat and partially mash the potatoes with a potato masher.
14. Stir in the cream and discard the thyme sprigs.
15. Sprinkle the soup with black pepper and serve with cheddar toasts.

Credits

Recipe courtesy Cooking Light magazine.