Golden Potato-Leek Soup with Cheddar Toasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Yukon gold potatoes are the key ingredient to give the soup rich, buttery flavor. This makes a generous amount, so share the bounty with friends or freeze half of the batch for a future meal. Ingredients:
1 tablespoon butter |
3 cups thinly sliced leek (about 3 medium) |
6 cups cubed peeled yukon gold potato (about 2 1/4 pounds) |
2 cups water |
1/2 teaspoon salt |
2 (14-ounce) cans organic vegetable broth (such as swanson certified organic) |
2 thyme sprigs |
8 (1/4-inch-thick) slices diagonally cut sourdough french bread baguette |
cooking spray |
1/2 cup (2 ounces) shredded sharp cheddar cheese |
1/8 teaspoon ground red pepper |
remaining ingredients |
1/3 cup whipping cream |
1/4 teaspoon freshly ground black pepper |
thyme sprigs (optional) |
Directions:
1. Preheat oven to 375°.
2. 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).
3. 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.
4. 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.
5. 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.
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