Potato Lima Bean Soup With Grilled Cheese Sandwiches

• 1 None large leek, pale section only, halved lengthwise, thinly sliced
• 1 tbsp finely chopped thyme leaves
• 2 lbs potatoes, peeled, chopped
• 3 None large vegetable bouillon cubes
• 16 oz package frozen lima beans, thawed
• 1/2 cup whipping cream, plus 1/4 cup extra
• 8 None thick slices bread
• 2 tbsp butter, at room temperature
• 4 slices aged Cheddar cheese

1. For the soup, heat oil in large heavy-based saucepan over medium heat. Add leek and thyme and cook, stirring, 5 mins until soft. Add potatoes, crumbled bouillon cubes and 7 cups water. Bring to a boil. Reduce heat to low and cover. Simmer 15 mins, until potatoes are tender. Add beans and cook 5 mins until tender. Remove from heat and cool slightly. Using a stick blender, blend soup until smooth. Place over low heat. Add cream and heat, stirring, 2 mins.
2. Preheat a sandwich press. Spread bread with butter and put 4 slices, buttered-side down, on a cutting board. Top with cheese and remaining bread slices, buttered-side up. Cook in press 3 mins, or until golden and heated.
3. Ladle soup into serving bowls and drizzle with extra cream. Cut sandwiches into triangles and serve with the soup.

section, thyme, potatoes, vegetable bouillon cubes, beans, whipping cream, bread, butter, cheddar cheese

Taken from recipes-plus.com/api/v2.0/recipes/29649 (may not work)