My very favorite thing about being a part of The Recipe ReDux is meeting new food bloggers virtually from all over the country and the globe. One of our newer Recipe ReDux members, Mary of Brighton Your Health, is a dietitian currently living in southwest France and I immediately got immersed in her blog (there’s several interesting posts on comparing school lunch in France vs. U.S.)
But it was a very simple recipe called Soupe de Bonne Femme (or Good Old Girls’ Soup) that caught my eye – so so simple but Mary raved about the flavor (and the aroma) so I set about making it with some adaptations along the way. It really couldn’t be simpler but it definitely is hearty enough to serve as a meal and perfect to ward off the chill that is undeniably now in the air.
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
- 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.
And these cheese toasts are mighty tasty on their own:
