Creamy Potato and Burnt Leek Soup with Garlic Herb Bun

This creamy potato and leek soup is our definition of comfort food. With warm, creamy flavours coming through and combined with homemade garlic and herb bread, it can’t go wrong.

We know that ingredients such as potatoes and leeks can easily be very bland, however, this is not the case with this recipe. With a generous amount of garlic, vegetable stock and creaminess from the coconut milk and cream, the flavours of the soup blend together perfectly.

The many benefits of leeks

Leeks belong to the same family as onions, chives, and garlic. And when cooked, they bring a sweet flavour and creamy texture to the soup. 

Not only are leeks a great addition to the soup, but they are also full of various health benefits. They are low in calories but high in nutrients. And they are particularly high in magnesium and vitamins A, C, and K. Leeks can also help to reduce inflammation and are high in antioxidants.

Homemade buns

What’s a soup without a bun to dip? Top this dish off with a quick and easy cheese and bacon bun for that extra salty pop of flavour when dipped in the soup.

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Creamy Potato and Burnt Leek Soup with Garlic Herb Bun

Enjoy this rich and creamy potato soup with leeks and add a homemade garlic and herb bun for the perfect dipping experience.

Course Soup

Cuisine Global

Keyword Garlic, Leek, Potato

Prep Time 30 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 2

Author Adelaide Havinga

Ingredients

For the Soup

• 10 ml Olive Oil
• 80 g Leek Sliced
• 4 g Garlic Chopped
• 160 g Potato Cubed
• ½ 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.

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