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Creamy Potato and Burnt Leek Soup with Garlic Herb Bun
Nato Zondagh
Take care of those cold and chilly days by making this staple of potato and leek soup that is ultra creamy and full of flavor.
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Prep Time
30
minutes
mins
Cook Time
1
hour
hr
25
minutes
mins
Total Time
1
hour
hr
55
minutes
mins
Course
Lunch, Main Course, Soup
Cuisine
Global
Servings
1
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
20
g
Bacon Bits
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 herbs.
Roll into a "swiss roll" & divide into portions.
Bake in sprayed mini loaf tins.
Keyword
Garlic, Leek, Potatoes, Soup