I don't know where 3 leeks yield 3 cups of sliced leeks but not in my world. You're only supposed to use the white part, right? Otherwise I like this recipe. It's one of my staples.
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)
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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
- 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)
- Preheat oven to 375°.
- 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.
- 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.
- 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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