Rating: 3.5 stars
34 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 2

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.

Recipe by Cooking Light October 2005

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Read the full recipe after the video.

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

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Directions

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  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

299 calories; calories from fat 25%; fat 8.6g; saturated fat 4.7g; mono fat 2.7g; poly fat 0.6g; protein 7.5g; carbohydrates 48.4g; fiber 3.9g; cholesterol 25mg; iron 2mg; sodium 660mg; calcium 113mg.
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