Ingredients
Scale
Soup:
- 2 tablespoons butter
- 3 leeks, white and light green parts, sliced (about 2 cups)
- 4 large russet potatoes, sliced (with the skin)
- 4 cups reduced sodium vegetable broth
- 2 cups water
- 2 teaspoons dried thyme
- Salt and pepper
Toasts:
- 1 small baguette
- 6 ounces smoked gouda or gruyere cheese
Instructions
- In a large pot, melt butter over medium heat. Add leeks and cook for 5 minutes, stirring often. Add potatoes, broth and water. Bring to a boil, then simmer over medium-low heat for 45 minutes (add thyme, salt and pepper about halfway through cooking.)
- While soup is cooking, slice baguette into 1-inch slices. Top with pieces of cheese and put under broiler until just toasted and cheese is melting (keep an eye on it so it doesn’t burn.)
- To serve, place two slices of toast in each serving bowl and ladle soup on top. Season with more salt and pepper as needed.