Creamy Potato and Leak Soup with Sheep’s Milk

Creamy Potato and Leak Soup with Sheep’s Milk
Creamy Potato and Leak Soup with Sheep’s Milk

Creamy Potato and Leak Soup with Sheep’s Milk

Ethan Flack
Experience comfort in a bowl with our Creamy Potato and Leek Soup!
This velvety soup balances the earthy flavours of potatoes and leeks with the luxurious creaminess of sheep's milk, making it a warming and satisfying dish for any occasion.
Jones Family Farm Products Used:
1L Sheep Milk
Course Soup
Servings 5
Calories 370 kcal


  • 2 Large Agria Potatoes
  • 2 Leek
  • 1 Onion Medium Sized
  • 250 g Vegetable Oil
  • 1 L Jones Family Farm Sheep Milk
  • Salt
  • Pepper
  • Lemon Juice/Apple Cider Vinegar


Leek Oil

  • Cut off the darker green part of the leek, keeping the rest for the soup later.
    2 Leek
  • Roughly chop the leek top and then wash well.
  • Warm 200g of vegetable oil in a small pan until it is around 70°C (hot but not burning hot).
    250 g Vegetable Oil
  • Using a blender, blitz the leek top for around 30 seconds until it starts to break down.
  • Squeeze the leek pulp with your hands to remove most of the water.
  • Place the drained pulp and warmed oil together in the blender and blend for two minutes until smooth(ish). Allow to sit and infuse for 2 hours.
  • After 2 hours, strain the oil through a sieve to get your fresh leek oil (keep this chilled until required).


  • Firstly, halve leeks lengthways, wash, then slice finely.
    2 Leek
  • Place a medium-sized pan onto medium heat.
  • Add leek and slowly sweat down, slice then add the onion in, and cook until soft.
    1 Onion
  • While this is cooking, wash and peel the potatoes and slice them thinly. (I save the peeling to make crisps. Alternatively, leave the skins on the potatoes as they add flavour)
    2 Large Agria Potatoes
  • Add potatoes to the softened leek and onions and mix well. Cook for a few minutes before adding in the milk.
    1 L Jones Family Farm Sheep Milk
  • Mix well, bring to a simmer, then turn down slightly to slowly keep cooking until the slices of potatoes are soft signalling the soup is ready.
  • Next, blend until smooth.
  • Taste the soup, and season to your preference using salt, pepper and lemon juice/vinegar.
    Salt, Pepper, Lemon Juice/Apple Cider Vinegar

To Serve

  • Pour the warm potato and leek soup into a bowl and finish with a drizzle of leek oil on top.
    Creamy Potato and Leak Soup with Sheep’s Milk
Keyword sheep milk

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