Yumsugar reader, mrs_smith, recently posted one of my favorite Cooking Light recipes in the Kitchen Goddess group. I've made this recipe a ton of times and was actually thinking about posting the recipe here, but mrs_smith beat me to it! We both highly recommend you make this yummy yet simple soup. For the recipe, read more

Golden Potato Soup with Cheddar Toasts
From Cooking Light

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 or chicken broth
1/2 teaspoon salt
2 (14-ounce) cans organic vegetable broth (such as Swanson Certified Organic)
2 thyme sprigs
1/3 cup whipping cream
1/4 teaspoon freshly ground black pepper
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

1. Preheat oven to 375°.
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.
4. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until potatoes are very tender.
5. To prepare cheddar toasts, place baguette slices in a single layer on a baking sheet. Bake at 375° for 7 minutes or until toasted.
6. Turn slices over; coat with cooking spray, and sprinkle 1 tablespoon cheese over each slice.
7. Bake 5 minutes or until cheese melts. Sprinkle evenly with red pepper.
8. Remove soup pan from heat; discard thyme sprigs.
9. Partially mash potatoes with a potato masher; stir in cream. Sprinkle with black pepper.
10. Serve with cheddar toasts. Garnish with thyme sprigs, if desired.

Serves 8.

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