Creamy leek and potato soup with homemade cheese and garlic quick bread – this is truly scrumptious! Soup might not seem like much for dinner but this is a deceptively filling meal.
The quick bread is the loaf version of a savoury muffin (but better!). It’s loaded with plenty of tasty ingredients. Warm from the oven, brushed with garlic butter, it just melts in your mouth! I adapted the recipe from Nagi’s savoury cheese muffins over at RecipeTin Eats. If you’re ever in need of more cooking inspiration, her recipes are always reliable and delicious + her dog Dozer is featured at the end of every recipe and he is just the cutest!
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Creamy leek and potato soup with homemade cheese and garlic quick bread - this is truly scrumptious! Soup might not seem like much for dinner but this is a deceptively filling meal.
Preheat oven to 180ºC (360ºF) bake.
Crush garlic. Melt the butter together with half the garlic in a microwave safe bowl. Brush the inside of a loaf tin with half the butter mixture, reserving the other half to brush the top of the cooked bread with.
Dice feta. Remove tough end from silverbeet and finely chop silverbeet and sundried tomatoes.
In a large bowl, stir together the flours, baking powder, oregano, baking soda, paprika and salt. In a separate, smaller bowl, whisk together egg, milk, sour cream and oil. Add to the flour mixture and stir gently to almost combine. Add remaining garlic, feta, silverbeet, sundried tomatoes and grated cheese. Stir as few times as possible, until just combined and no flour remains. Pour into the loaf tin and bake for 40 minutes, until golden and crusty on top and a skewer inserted into the middle of the bread comes out clean. Re-melt the remaining butter/garlic mixture and brush over the top of the bread.
MAKE SOUP WHILE BREAD COOKS
Trim and clean leek, then slice. Peel and grate potatoes. Chop cauliflower into florets. Melt butter in a large saucepan over a medium heat. Add leek and cook for 5 minutes, until soft. Stir in potatoes, tarragon and a little salt and pepper. Add cauliflower and stock. Cover and bring to the boil, then reduce heat a little and simmer for 15 minutes.
Use a stick blender, food processor or blender to process soup until smooth. Add the cheese and sour cream and heat gently to warm through. Season with salt and pepper to taste.
Ladle soup into warmed soup bowls and serve with the warm bread (spread with a little butter, if you like).
WINE MATCH: A Pinot Gris.
GLUTEN-FREE OPTION: You can replace the plain flour with plain gluten-free flour and the wholemeal flour with brown rice flour (or use all plain gluten-free flour). Make sure your baking powder and vegetable stock are gluten-free.
INGREDIENT SWAPS: You can leave the feta, silverbeet and sundried tomatoes out of the bread and just make a simple cheese and garlic bread instead. Cooked bacon would be a delicious addition (to both the bread and the soup!). You can also use all plain flour rather than a combination of plain and wholemeal. The cauliflower in the soup can be replaced with broccoli. If you feel this is too much cheese in one meal, you can leave it out of the soup!
STORING AND REHEATING: Store soup in an airtight container and reheat in the microwave or on the stove. Bread is best heated up in the toaster - toaster tongs are really helpful for getting it out!