Hey everyone, I'm a new poster, but I've been on Popsugar since before all the team stuff. Anyways, I wanted to share this recipe- it's super easy and really good!
It's from Cooking Light
Golden Potato-Leek Soup with Cheddar Toasts
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
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)
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.
Yield: 8 servings (serving size: about 1 cup soup and 1 toast)