Golden Potato-Leek Soup with Cheddar Toasts

By ltrodrigu

Weight Watchers PointsPlus = 8 per serving with toasts
5 per serving without toasts

Ingredients

• For Soup:
• 1 tablespoon butter
• 3 medium leeks, thinly sliced leek
• 2 1/4 pounds Yukon gold potatoes, peeled and cubed
• 2 cups water
• 1/2 teaspoon salt
• 2 14-ounce cans organic vegetable broth
• 2 fresh thyme sprigs
• 1/3 cup whipping cream
• 1/4 teaspoon freshly ground black pepper
• fresh thyme sprigs for garnish (optional)
• For Cheddar Toasts:
• 8 1/4-inch-thick slices diagonally cut sourdough French bread baguette
• olive oil cooking spray
• 2 ounces shredded sharp cheddar cheese
• 1/8 teaspoon ground red pepper

Details

Servings 8
Adapted from find.myrecipes.com

Preparation

Step 1

Preheat oven to 375°.

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° for 7 minutes or until toasted. Turn slices over; coat with cooking spray, and sprinkle 1 tablespoon 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. Garnish with thyme sprigs, if desired.