Golden Potato-Leek Soup with Cheddar Toasts

Golden Potato-Leek Soup with Cheddar Toasts
Photo by www.myrecipes.com

Ingredients

  • ½ teaspoon salt
  • Thyme sprigs (optional)
  • ¼ teaspoon freshly ground black pepper
  • Soup:
  • Remaining Ingredients:
  • 1/3 cup whipping cream
  • ½ cup (2 ounces) shredded sharp cheddar cheese
  • + 10 more ingredients
    • 1/8 teaspoon ground red pepper
    • 3 cups thinly sliced leek (about 3 medium)
    • 2 thyme sprigs
    • 1 tablespoon butter
    • Cheddar Toasts:
    • 2 cups water
    • Cooking spray
    • 6 cups cubed peeled Yukon gold potato (about 2 1/4 pounds)
    • 2 (14-ounce) cans organic vegetable broth (such as Swanson Certified Organic)
    • 8 (1/4-inch-thick) slices diagonally cut sourdough French bread baguette

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 pota...

View full recipe at My Recipes

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