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Quick Vegetable Potage with Cheddar Crisps

Healthy, simple and utterly satisfying, this is comfort food at it’s finest! Cheddar crisps are the perfect accompaniment to a steaming bowl of vegetable potage, or thick soup. This delicious (and nutritious) version gets whizzed together in less than thirty minutes and uses ingredients you probably already have on hand. Dunk a crisp into the hot soup, take a cheesy bite, and welcome to heaven!
Servings: 4 -6
Author: Nicki Sizemore

Ingredients

  • ¼ cup extra virgin olive oil , plus more for brushing crisps
  • 2 medium onions , diced
  • 2 medium carrots , peeled and diced
  • 2 stalks celery , diced
  • 1 ½ teaspoons salt , divided, plus additional for seasoning
  • ½ teaspoon freshly ground black pepper , plus additional for seasoning
  • 2 large garlic cloves , coarsely chopped
  • 1 ½ lbs sweet potatoes (2 medium), peeled and cut into ½-inch dice
  • 2 bay leaves
  • 4 sprigs thyme
  • 1 lemon wedge
  • ½ baguette , cut on the diagonal into ½-inch slices
  • 1 cup packed shredded cheddar (2.5-ounces)

Instructions

  • Preheat the oven to 450˚F. Line a large baking sheet with aluminum foil.
  • In a large saucepan, heat ¼ cup extra virgin olive oil over medium heat. Add the onions, carrots and celery, along with 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 8-10 minutes. Add the garlic and cook, stirring, 30 seconds. Add the sweet potatoes, bay leaves, thyme sprigs and remaining ½ teaspoon salt, along with 5 cups water. Bring to a boil. Reduce the heat to a simmer and cook, partially covered, 10-15 minutes, or until the sweet potatoes and vegetables are tender.
  • Remove the bay leaves and thyme sprigs. Using a blender or hand blender, puree the soup until smooth. Season with salt, pepper and a few drops of lemon juice to taste.
  • In the meantime, make the cheddar crisps. Line the baguette slices on the prepared baking sheet and brush them lightly on both sides with olive oil. Season with a pinch of salt and pepper. Bake 4-6 minutes, or until lightly crisp on top. Turn the bread over and cook another 3-5 minutes, or until crisp on the other side. Mound the cheese evenly over each crisp. Bake 1-2 minutes, or until the cheese is just melted. Serve warm or at room temperature with the soup.