I love this soup and to me it says Fall. I went to the Farmer’s Market in town for it’s last weekend until it starts again in May. It was so relaxing to stroll around the market with my Caramel Apple Cider, thank you Starbucks, on a sunny crisp afternoon. So many of the vendors were having great specials on their fruits and vegetables. I think it was because of all the produce they had that they needed to get rid of quick. One farmer had bunches of leeks that were $2 so I had to take advantage. I ended up buying 2 bunches at that price. I’m giving one to my mom in a few days.
I love the simplicity of this recipe as well as how quick the soup is ready as opposed to slaving away in the kitchen all day over the stove! This is the second time I have made this recipe. I did make a few changes in the recipe but it still turned out fine. I used red potatoes and dried Thyme instead of sprigs of it. I also used chicken stock instead of vegetable broth and I used about 2 cans and a half instead of just 2 cans. This recipe also freezes well too.
I found this recipe at my favorite website, Cooking Light. I really need to get a subscription of my own to the magazine instead of waiting for my mom to give me her leftovers!! Hint hint!! Nudge Nudge!!
Golden Potato-Leek Soup with Cheddar Toasts
source: Cooking Light
8 servings (serving size: about 1 cup soup and 1 toast)
- 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.