Recipe: Golden Potato-Leek Soup with Cheddar Toasts (using Yukon Gold potatoes)

GOLDEN POTATO-LEEK SOUP WITH CHEDDAR TOASTS

"Yukon Gold potatoes are the key ingredient to give the soup rich, buttery flavor."

1 tablespoon butter
3 cups thinly sliced leek (about 3 medium)
6 cups Yukon Gold potatoes, peeled and cubed (about 2 1/4 lbs. potatoes)
2 cups water
1/2 teaspoon salt
2 cans (14 oz. each) vegetable broth
2 sprigs thyme
1/3 cup heavy whipping cream
1/4 teaspoon ground red pepper
Cheddar Toasts (for serving, recipe follows)

Preheat oven to 375 degrees F.

Melt butter in a Dutch oven over medium heat. Add leek, cook 10 minutes or until tender, stirring occasionally (do not brown).

Add potatoes, 2 cups water, salt, broth, and the 2 thyme sprigs. Bring to a boil, reduce heat and simmer, uncovered, 20 minutes or until potatoes are very tender.

Remove soup 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.

CHEDDAR TOASTS

8 (1/4-inch) slices French sourdough baguette, sliced diagonally
Cooking spray
1/2 cup shredded sharp cheddar cheese
1/8 teaspoon ground red pepper

Place baguette slices in a single layer on a baking sheet. Bake at 375 degrees F 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.

Makes 8 servings
Adapted from source: Cooking Light magazine, October 2005 (cover recipe)