From the kitchen
Potato Leek Soup with Goat's Milk
Swirled in to create a silky, rich texture.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
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
- 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.
Kitchen note
For an extra-silky finish, pass the soup through a fine sieve before adding the milk.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.