Golden Potato-Leek Soup with Cheddar Toasts

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.

Yield: 8 servings (serving size: about 1 cup soup and 1 toast)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 299
  • Calories from fat: 25%
  • Fat: 8.6g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 7.5g
  • Carbohydrate: 48.4g
  • Fiber: 3.9g
  • Cholesterol: 25mg
  • Iron: 2mg
  • Sodium: 660mg
  • Calcium: 113mg

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.
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