Golden Potato Leek Soup with Cheddar Toasts Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
***Soup***
1 tablespoon butter
3 cups thinly sliced leek
6 cups cubed peeled Yukon gold potato
2 cups water
1/2 teaspoon salt
2 cans (14-ounce size) vegetable broth
2 thyme sprigs
***Cheddar Toasts***
8 slices (1/4-inch-thick) diagonally cut sourdough French bread baguette
Cooking spray
1/2 cup 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)

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Directions:

Preheat oven to 375 F.

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.

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.

To prepare cheddar toasts, place baguette slices in a single layer on a baking sheet. Bake at 375 F 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.

Per Serving: Calories 299(25% From Fat); Fat 8.6g (Sat 4.7g,Mono 2.7g,Poly 0.6g); Protein7.5g; Cholesterol 25mg; Calcium 113mg; Sodium 660mg; Fiber 3.9g; Iron 2mg;Carbohydrate 48.4g

This recipe from CDKitchen for Golden Potato Leek Soup with Cheddar Toasts serves/makes 8

Recipe ID: 49655

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