Public recipe with member extras
Potato Leek Soup with Goat's Milk
Swirled in to create a silky, rich texture.
- Yield
- Serves 4 | Prep: 15 minutes | Cook: 35 minutes
Savory Soups, Sauces & Entrées
What you need
Ingredients
- 2 tablespoons butter
- 2 leeks, white and light green parts, sliced and rinsed well
- 3 medium russet potatoes, peeled and diced
- 4 cups vegetable or chicken stock
- 1 cup whole goat's milk, room temperature
- Salt and pepper, to taste
- Chives, for garnish
Method
Instructions
- Melt the butter in a pot over medium heat and cook the leeks until soft, about 8 minutes.
- Add the potatoes and stock, bring to a simmer, and cook until the potatoes are fork-tender, about 20 minutes.
- Purée with an immersion blender until smooth (or leave rustic and chunky, if preferred).
- Remove from direct heat and swirl in the goat's milk gradually, stirring constantly.
- Season with salt and pepper, warm gently without boiling, and garnish with chives.
From The Arrogant Hippie Culinary Journal: Goat's Milk Edition by Aunesty Janssen
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