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Potato Leek Soup with Smoked Cheese Toasts

  • Yield: 6 - 8 servings 1x




  • 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


  • 1 small baguette
  • 6 ounces smoked gouda or gruyere cheese


  1. 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.)
  2. 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.)
  3. To serve, place two slices of toast in each serving bowl and ladle soup on top. Season with more salt and pepper as needed.