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Creamy Potato & Burnt Leek Soup with Cheesy Bacon Buns
Nato Zondagh
For a cold evening, keep warm by preparing this Burnt Leek Soup that is vegetarian goodness. However, the cheesy bacon buns are not!
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Course
Lunch, Main Course, Soup
Cuisine
Global
Servings
6
Ingredients
For the Soup
10
ml
Olive Oil
80
g
Leek
Sliced
4
g
Garlic
Chopped
160
g
Potato
Cubed
0.5
g
Vegetable Stock
250
ml
Water
For the stock
100
ml
Water
1
g
Fine Salt
1
g
Fine Pepper
60
ml
Coconut Milk
60
ml
Coconut Cream
For the Buns
80
g
Bread Dough
20
g
Cheddar Cheese
Grated
20
g
Bacon Bits
Cooked until Crispy
5
ml
Olive Oil
Instructions
For the Soup
Melt butter in a large pot over medium heat. Add leek & cook for 10 minutes.
Add garlic & potato. Cook, stirring occasionally, for 5 minutes.
Add stock & water. Season with salt & pepper. Cover & bring to a boil.
Reduce heat to low, simmer for 30 minutes until the potato is tender.
Use a stick blender & blend until smooth. Return to the heat & simmer, covered, for 5 minutes.
Garnish with fresh cream & chopped chives.
For the Buns
Roll dough into rectangle, about 2 cm thick. Brush with olive oil, top with cheese & bacon.
Roll into a "swiss roll" & divide into portions.
Bake in sprayed mini loaf tins.
Keyword
Bacon, Cheese, Leek