Buffalo Milk Potato & Leek Soup

Potato and leek soup is a classic for a reason: it’s simple, hearty and reliably good. Using buffalo milk gives it a naturally richer, smoother finish, turning an everyday soup into something a little more special without complicating the recipe.

In this recipe, buffalo milk lifts the sweetness of the leeks and rounds out the earthiness of the potatoes, creating a balanced, silky soup that feels indulgent yet nourishing.

Ingredients

• 2 cups Quindanning Buffalo Milk

• 3 large potatoes, peeled and diced

• 2 leeks, washed and sliced

• 2 tbsp butter

• 1 litre vegetable or chicken stock

• 2 cloves garlic, minced

• Salt and cracked black pepper

• Fresh thyme or chives, to serve

• Olive oil (optional, for drizzling)

Method

1. Prepare the leeks

Melt the butter in a large pot over medium heat. Add the sliced leeks and cook gently for 5–7 minutes until soft and fragrant. Avoid browning, you want them sweet and tender.

2. Add garlic and potatoes

Stir in the garlic and cook for another minute. Add the diced potatoes and toss to coat in the leek mixture.

3. Pour in the stock

Add the stock and bring to a gentle simmer. Cook for 15–20 minutes, or until the potatoes are completely soft.

4. Blend to perfection

Remove from heat and blend the soup until smooth. Return it to the pot.

5. Add the buffalo milk

Stir in the buffalo milk and warm gently over low heat. Don’t boil, just heat until the soup is steaming. Season generously with salt and cracked pepper.

6. Finish and serve

Ladle into bowls and top with fresh thyme or chives. Add a drizzle of olive oil for extra richness if you like.

Serving Suggestions

• Pair with crusty sourdough or warm buttered toast.

• Add crispy bacon or pancetta for a savoury twist.

• Stir through sautéed mushrooms for extra depth.