PHOTO: Lori Rice
Lori Rice
February 19, 2016

Yield: 4 to 6 servings


  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1½ pounds Russet or gold potatoes, chopped
  • 4 cups chicken stock
  • 1 tsp. finely ground sea salt
  • 1/2 tsp. pepper
  • 1/4 tsp. smoked paprika
  • 1/2 cup goat’s milk


In a 5-quart soup pot, heat the butter over medium-high heat until melted. Add garlic and onion, and cook for three minutes. Adjust the heat as necessary and stir often to prevent the garlic from burning. Add the carrots and celery, and cook for five more minutes.

Stir in the chopped potatoes and cook for one minute longer. Pour the stock into the pot, and increase the heat to bring the soup to a boil. Once boiling, reduce the heat to maintain a simmer and partially cover the pot with a lid.

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Let cook for 10 to 15 minutes, until the potatoes are very tender. Remove the lid and reduce the heat to low. Use a potato masher to partially smash the potatoes, leaving large chunks, but smashing some pieces so the starch will thicken the soup. Stir in the salt, pepper and paprika.

Remove the pot from the heat and stir in the goat’s milk. Serve warm.

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