Creamy Potato and Burnt Leek Soup with Garlic Herb Bun

By Adelaide Havinga

Source: The London Economic

Photo Source: Unsplash, Heather Gill

Enjoy this rich and creamy potato soup with leeks (winter vegetables) and add a homemade garlic and herb bun for the perfect dipping experience. Prep Time:30 minutes Cook Time:1 hour 25 minutes Total Time:1 hour 55 minutes

Course: Soup Cuisine: Global

Servings: 2

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.

Treat yourself to an Oragnic dessert!

How can you introduce other recipes with leeks into your diet? Why? How could leeks improve your health?

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