Method

Preheat oven to 375 F.

To prepare soup, melt butter in a Dutch oven or heavy stock pot over medium heat. Stir in leek and cook 10 minutes or until tender, stirring occasionally do not brown.

Add potatoes, water, salt, broth and 2 thyme sprigs. Bring to a boil.  When bling, immediately lower heat to a medium simmer.  Simmer, uncovered, 20 minutes or until potatoes are very tender.

Cheddar toasts: Place baguette slices in a single layer on a baking sheet. Bake in preheated oven at 375 for 7 minutes or until toasted. Turn slices over.  Spray 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 oven. Partially mash potatoes with a potato masher, and stir in cream. Give a few twists of the pepper mill over the soup. Serve with cheddar toasts. Garnish soup with thyme sprigs, if desired.

Serves: 8

Contributor: pat ciesla

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