Potato Leek Soup and Garlic Cheese Toasts

My BF ordered a box of organic vegetables, and gave me some leeks to put to use..so I found a recipe for potato and leek soup from CL. I didn't follow the recipe exactly so I will list below what I did and include the recipe link if you want the real thing ;)

http://www.myrecipes.com/recipe/golden-potato-leek-soup-with-cheddar-toasts-10000001108277/

This was my first time preparing leeks, so don't laugh but I actually watched this video on how to clean leeks. Hey leeks can be intimidating! They look like gigantor green onions! - http://www.youtube.com/watch?v=R8glwRaS8OM

Soup:
1 tablespoon butter
2 leeks - thinly sliced
6 cups cubed peeled red potato (about 2 1/4 pounds)
2 cups water
1/2 teaspoon salt
2 (14-ounce) cans chicken broth
3 thyme sprigs
couple rosemary leaves

Preheat oven to 375°.

Wash leeksTo prepare soup, melt butter in a Dutch oven over medium heat.Add leek; cook 10 minutes or until tender, stirring occasionally (do not brown).Add potatoes, water, salt, broth, and 2 thyme sprigs. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until potatoes are very tender.Remove pan from heat; discard thyme sprigs. Partially mash potatoes with a potato masher. Sprinkle with black pepper.
To prepare garlic bread - place baguette slices in a single layer on a baking sheet. Bake at 375° for 7 minutes or until toasted. Turn slices over;
In a separate bowl, melt 3 TBSP of butter, stir in about 1 tsp garlic powder, Brush butter mixture on top of the baguette slices. Sprinkle parmesan cheese on top. Bake 5 minutes or until cheese melts.

This recipe was simple but tasted great and was super easy to make!