I am still in my soup making mode. This recipe for Golden Potato-Leek Soup was easy to put together on a work night. I did not make the cheddar toasts as the soup was my focus.
I made some slight variations due to quantities of my available ingredients. I used twice as much thyme sprigs because I LOVE THYME! The vegetable broth I bought came in 32 ounces, so I used it all and did not add any water. I also had a cup of whipping cream so I added it all and I believe the soup came out perfectly. I left some potato chunks and the soup has a creamy texture that was not too thick and very smooth. Before I added the cream I was concerned that I had just created a starchy, inedible mess. Once the cream hit the warm potato mixture it came together beautifully and I was very pleased. Delicious!