Potato Lima Bean Soup With Grilled Cheese Sandwiches - cooking recipe

Ingredients

1 None large leek, pale section only, halved lengthwise, thinly sliced
1 tbsp finely chopped thyme leaves
2 lbs potatoes, peeled, chopped
3 None large vegetable bouillon cubes
16 oz package frozen lima beans, thawed
1/2 cup whipping cream, plus 1/4 cup extra
8 None thick slices bread
2 tbsp butter, at room temperature
4 slices aged Cheddar cheese

Preparation

For the soup, heat oil in large heavy-based saucepan over medium heat. Add leek and thyme and cook, stirring, 5 mins until soft. Add potatoes, crumbled bouillon cubes and 7 cups water. Bring to a boil. Reduce heat to low and cover. Simmer 15 mins, until potatoes are tender. Add beans and cook 5 mins until tender. Remove from heat and cool slightly. Using a stick blender, blend soup until smooth. Place over low heat. Add cream and heat, stirring, 2 mins.
Preheat a sandwich press. Spread bread with butter and put 4 slices, buttered-side down, on a cutting board. Top with cheese and remaining bread slices, buttered-side up. Cook in press 3 mins, or until golden and heated.
Ladle soup into serving bowls and drizzle with extra cream. Cut sandwiches into triangles and serve with the soup.