From the kitchen
Potato Milk Potato Leek Soup
A genuinely fitting pairing, potato milk simmered with real potatoes and leeks, thickening on its own as it cooks.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 2 tbsp Butter
- 2 Leeks, sliced and rinsed well
- 3 medium Potatoes, peeled and diced
- 3 cups Vegetable Stock
- 1 1/2 cups Potato Milk
- Salt and Pepper, to taste
- Chives, to finish
Method
- Melt the butter and cook the leeks until soft, about 8 minutes.
- Add the potatoes and stock, simmer until fork-tender, about 20 minutes.
- Purée until smooth with an immersion blender.
- Stir in the potato milk directly, even over continued gentle heat, and simmer 3 to 4 minutes to let it thicken further.
- Season and finish with chives.
Kitchen note
This is one of the few soups in this entire series where the milk can be stirred in and even simmered gently afterward, rather than added strictly off the heat, since potato milk's low protein content makes it far less prone to breaking.
Culinary Library
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