Cheesy Potato & Leek Soup with Wholemeal Bread Rolls

THE BAKING EXPLORER
20Ingredients
75Minutes
Calories

Ingredients

  • 2 tablespoons vegetable oil
  • 1 knob butter
  • 3 leeks (sliced)
  • 1 onion (Medium, diced)
  • 75 grams plain flour
  • 4 potatoes (Large jacket size, about 700g peeled and diced)
  • 1.2 liters milk (Cow's, or dairy free milk warmed in a pan)
  • 1.2 liters boiling water
  • 2 vegetable stock (cubes)
  • 200 grams mature cheddar (grated)
  • 3 teaspoons salt (to taste)
  • 250 grams strong white bread flour
  • 250 grams wholemeal flour (Plain)
  • 7 grams fast action yeast (Sachet of)
  • 1 1/2 teaspoons salt
  • 50 milliliters olive oil
  • 320 milliliters luke warm water
  • 20 grams sunflower seeds (optional)
  • 15 grams linseeds (optional)
  • 10 grams oats (optional)
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  • 2 tablespoons vegetable oil
  • 1 knob butter
  • 3 leeks (sliced)
  • 1 onion (Medium, diced)
  • 75 grams plain flour
  • 4 potatoes (Large jacket size, about 700g peeled and diced)
  • 1.2 liters milk (Cow's, or dairy free milk warmed in a pan)
  • 1.2 liters boiling water
  • 2 vegetable stock (cubes)
  • 200 grams mature cheddar (grated)
  • 3 teaspoons salt (to taste)
  • 250 grams strong white bread flour
  • 250 grams wholemeal flour (Plain)
  • 7 grams fast action yeast (Sachet of)
  • 1 1/2 teaspoons salt
  • 50 milliliters olive oil
  • 320 milliliters luke warm water
  • 20 grams sunflower seeds (optional)
  • 15 grams linseeds (optional)
  • 10 grams oats (optional)
  • Remove All from Shopping List
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