Categories: dinner, soup, vegetarian

Ingredients

• 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
• 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
• 1/3 cup whipping cream
• 1/4 teaspoon freshly ground black pepper
• Thyme sprigs (optional)

Directions

1. Preheat oven to 375°.

2. To prepare soup, melt butter in a Dutch oven over medium heat.

3. Add leek; cook 10 minutes or until tender, stirring occasionally (do not brown).

4. Add potatoes, water, salt, broth, and 2 thyme sprigs.

5. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until potatoes are very tender.

6. To prepare cheddar toasts, place baguette slices in a single layer on a baking sheet.

7. Bake at 375° for 7 minutes or until toasted.

8. Turn slices over; coat with cooking spray, and sprinkle 1 tablespoon cheese over each slice.

9. Bake 5 minutes or until cheese melts. Sprinkle evenly with red pepper.

10. Remove pan from heat; discard thyme sprigs.

11. Partially mash potatoes with a potato masher; stir in cream.

12. Sprinkle with black pepper.

13. Serve with cheddar toasts.

14. Garnish with thyme sprigs, if desired.

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