GOLDEN POTATO-LEEK SOUP WITH CHEDDAR TOASTS

GOLDEN POTATO-LEEK SOUP WITH CHEDDAR TOASTS image

Yield 8 1 cup servings & 1 t

Number Of Ingredients 17

SOUP:
1 tablespoon butter
3 cups thinly sliced leek (about 3 medium)
6 cups cubed peeled Yukon gold potato (about 2 1/2 pounds)
2 cups water
1/2 tsp salt
2 (14-ounce)cans vegetable broth
2 thyme sprigs
CHEDDAR TOASTS:
8 (1/2 inch thick) slices diagonally cut sourdough french bread baguette
Cooking spray
1/2 cup (2ounces) shredded sharp cheddar cheese
1/8 tsp ground red pepper
REMAINING INGREDIENTS:
1/3 cup whipping cream
1/4 tsp freshly gound black pepper
Thyme sprigs (optional)

Steps:

Preheat oven to 375 degrees. To prepare soup, melt butter in a Dutch oven over meduim 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 degrees for 7 ninutes or until toasted. Turn slices over; coat with cooking spray, and sprinkly 1 tablespoon cheese over each sliced. 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.