Golden Potato-Leek Soup with Cheddar Toasts

Golden Yukon-style potatoes are a key ingredient that gives the soup a rich, buttery taste. It turns out a generous amount, so share the treat with friends or freeze half a portion for a future dish.
Preheat the oven to 375 degrees.To make the soup, melt the butter in a roasting pan over medium heat. Add the leeks; cook for 10 minutes or until tender, stirring occasionally (do not brown).Add the potatoes, water, salt, broth and 2 sprigs of thyme. Bring to a boil; reduce the heat and simmer uncovered for 20 minutes or until the potatoes are very soft.To make cheddar toast, place the baguette slices in a single layer on a baking tray. Bake at 375 ° C for 7 minutes or until lightly browned. Turn the slices over; brush with cooking spray and sprinkle each slice with 1 tablespoon of cheese. Bake for 5 minutes or until the cheese is melted. Sprinkle evenly with red pepper.Remove the pan from the heat; discard the thyme sprigs. Partially mash the potatoes in a potato grinder; add the cream. Sprinkle with black pepper. Serve with cheddar toast. Garnish with thyme sprigs if desired.