Golden Potato-Leek Soup with Cheddar Toasts

By rossboys

Yukon gold potatoes are the key ingredients to give the soup rich, buttery flavor.

Ingredients

• Cheddar toasts:
• 1 Tbsp butter
• 3 cups thinly sliced leek (~ 3 medium)
• 6 cups cubed peeled Yukon gold potato (~ 2-1/4 lbs)
• 2 cups water
• 1/2 tsp salt
• 2 (14oz) cans organic vegetable broth
• 2 thyme sprigs
• 8 (1/4" inch thick) slices diagonally cut sourdough French bread baguette
• Cooking spray
• 1/2 cup (2oz) shredded sharp cheddar cheese
• 1/8 tsp ground red pepper
• Remaining ingredients:
• 1/3 cup whipping cream
• 1/4 tsp freshly ground black pepper
• Thyme sprigs (optional)

Details

Servings 8

Preparation

Step 1

Preheat oven to 375 deg

To prepare soup, melt butter in a Dutch oven over medium heat. Add leek; cook 10 minutes or until tender, stirring occasionally (do not brown).

Add potatoes, water, salt, broth, and 2 thyme sprigs. Bring to a boil; reduce heat, and simmer uncovered, 20 minutes or until potatoes are very tender.

To prepare cheddar toasts, place baguette slices in a single layer on a baking sheet. Bake at 375 deg for 7 minutes or until toasted. Turn slices over; coat with cooking spray, and sprinkle 1 Tbsp cheese over each slice. Bake 5 minutes or until cheese melts. Sprinkle evenly with red pepper.

Remove pan from heat; discard thyme sprigs. Partially mash potatoes with a potato masher; stir in cream. Sprinkle with black pepper. Serve with cheddar toasts.