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Creamy Potato and Burnt Leek Soup with Cheesy Bacon Buns
Nato Zondagh

Creamy Potato & Burnt Leek Soup with Cheesy Bacon Buns

5 from 1 vote
For a cold evening, keep warm by preparing this Burnt Leek Soup that is vegetarian goodness. However, the cheesy bacon buns are not!
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 6
Course: Lunch, Main Course, Soup
Cuisine: Global
Ingredients Method

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

Method
 

For the Soup
  1. Melt butter in a large pot over medium heat. Add leek & cook for 10 minutes.
  2. Add garlic & potato. Cook, stirring occasionally, for 5 minutes.
  3. Add stock & water. Season with salt & pepper. Cover & bring to a boil.
  4. Reduce heat to low, simmer for 30 minutes until the potato is tender.
  5. Use a stick blender & blend until smooth. Return to the heat & simmer, covered, for 5 minutes.
  6. Garnish with fresh cream & chopped chives.
For the Buns
  1. Roll dough into rectangle, about 2 cm thick. Brush with olive oil, top with cheese & bacon.
  2. Roll into a "swiss roll" & divide into portions.
  3. Bake in sprayed mini loaf tins.