Golden Potato-Leek Soup with Cheddar Toasts

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)

Preparation

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.