Golden Potato-Leek Soup With Cheddar Toasts

• Soup:
• 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)

1. Preheat oven to 375u0b0.
2. 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).
3. 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.
4. To prepare cheddar toasts, place baguette slices in a single layer on a baking sheet. Bake at 375u0b0 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.
5. 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.

butter, gold potato, water, salt, vegetable broth, thyme, cheddar toasts, bread, cooking spray, cheddar cheese, ground red pepper, remaining ingredients, whipping cream, freshly ground black pepper, thyme

Taken from www.myrecipes.com/recipe/golden-potato-leek-soup-with-cheddar-toasts (may not work)