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Golden Potato-Leek Soup with Cheddar Toasts

Golden Potato-Leek Soup with Cheddar Toasts
Yield

8 servings (serving size: about 1 cup soup and 1 toast)

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

  • Soup:
  • 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
  • Cheddar Toasts:
  • 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)

Nutrition Information

  • calories 299
  • caloriesfromfat 25 %
  • fat 8.6 g
  • satfat 4.7 g
  • monofat 2.7 g
  • polyfat 0.6 g
  • protein 7.5 g
  • carbohydrate 48.4 g
  • fiber 3.9 g
  • cholesterol 25 mg
  • iron 2 mg
  • sodium 660 mg
  • calcium 113 mg

How to Make It

  1. Preheat oven to 375°.

    Preparing Leeks
  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.