From the kitchen
Camel Milk Potato Leek Soup
A silky potato-leek soup with gently sweated leeks, tender Russets and camel milk stirred in after blending to preserve a clean creamy finish.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 2 tbsp butter
- 2 large leeks, white and pale green parts only
- 3 medium Russet potatoes, peeled and cut in 3/4-inch cubes
- 4 cups vegetable or chicken stock
- 1 cup camel milk
- 1 tsp fine salt, plus more to taste
- White or black pepper
- 2 tbsp chopped chives
Method
- Slice leeks, separate the rings and wash them in a large bowl of cold water. Lift them from the water so grit remains behind, then drain.
- Melt butter in a heavy pot over medium-low heat. Add leeks and a pinch of salt and cook about 8 minutes until very soft but not browned.
- Add potatoes and stock. Bring to a simmer and cook about 20 minutes until potatoes crush easily with a fork.
- Blend only until smooth, or partially blend for a rustic soup. Avoid prolonged high-speed blending, which can make potato starch gluey.
- Remove from direct heat and stir in camel milk. Adjust thickness with additional stock or milk.
- Season with salt and pepper, warm gently without boiling, and finish with chives.
Cook with confidence
Before you start
Wash Leeks Properly
Grit hides between leek layers. Separate and swish in water, then lift the leeks out.
Avoid Gluey Potato
Blend only as much as necessary; overworking Russet starch produces a gummy soup.
Make-Ahead
Reheat slowly and loosen with stock or camel milk after refrigeration.
Serving
Chives, crisp leek, brown-butter breadcrumbs or white pepper complement the mild base.
Kitchen note
For an extra-silky texture, pass the soup through a fine sieve before adding the camel milk.
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