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–+ servings

Creamy Potato & Burnt Leek Soup With Cheesy Bacon Buns

by: Braam Botha
Creamy Potato & Burnt Leek Soup With Cheesy Bacon Buns
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5 from 2 votes
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PREP TIME 10 mins
COOK TIME 30 mins
COURSE Soup, Starters
SERVINGS 4

Equipment

Ingredients
  

For The Soup

  • 40 ml Olive oil
  • 320 gram Leeks, sliced
  • 16 gram Chopped garlic
  • 640 gram Large potato, cubed
  • 1 liter Vegetable stock
  • 400 ml Water
  • 2 gram Fine salt
  • 2 gram Fine pepper
  • 240 ml Coconut milk
  • 240 Coconut cream

For The Buns

  • 320 gram Bread dough
  • 80 gram Cheddar cheese, grated
  • 80 gram Bacon bits, cooked until crispy
  • 20 ml Olive oil

Method
 

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.
Chefs Tips
Since the soup won’t take much of your attention, redirect your creativity toward the main reason we all love soup — BREAD! You can simply buy premade sourdough from your local grocery store if you are not in the mood for kneading dough. These cheesy bacon buns are incredibly easy and ridiculously delicious.
Nutritional Information
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