Description
Julia Child’s Creamy Potato Leek Soup is a comforting and silky smooth soup made with tender Yukon gold potatoes, fresh leeks sautéed in butter and olive oil, and finished with a touch of heavy cream. This classic French-inspired recipe offers a rich, savory flavor and a creamy texture that’s perfect as a starter or a light meal.
Ingredients
Soup Base
- 2 tablespoons olive oil (plus more for garnish)
- 2 tablespoons unsalted butter
- 1 pound Yukon gold potatoes, peeled and chopped into 1/2 inch cubes
- 2-3 medium leeks, cut in half, sliced, and cleaned well
- 1 teaspoon Kosher salt, to taste
- 1/2 teaspoon ground black pepper (plus more for garnish)
- 5 cups vegetable stock
Finishing Touches
- 1/2 cup heavy cream
- Fresh thyme leaves, removed from stems, for garnish
Instructions
- Sauté Leeks: Heat a medium pot over medium heat and add the butter and olive oil. Once melted, add the cleaned and sliced leeks. Sauté for 5 to 7 minutes until the leeks are softened but not caramelized.
- Add Potatoes and Season: Add the cubed Yukon gold potatoes to the pot with the leeks. Season with Kosher salt and ground black pepper to taste.
- Add Stock and Simmer: Pour in enough vegetable stock to completely cover the vegetables. Cover the pot with a lid, leaving a small opening for steam to escape, and bring the mixture to a strong simmer.
- Cook Until Tender: Allow the soup to cook gently until the potatoes are very tender, approximately 35 minutes.
- Blend the Soup: Remove the pot from heat. Using an immersion blender or a high-powered blender, blend the soup until it becomes incredibly smooth and creamy.
- Incorporate Cream: Stir in the heavy cream, mixing thoroughly to combine and add richness to the soup.
- Serve and Garnish: Ladle the soup into bowls. Garnish each serving with fresh thyme leaves, a drizzle of olive oil, and additional black pepper and salt if desired.
Notes
- Ensure the leeks are cleaned thoroughly to remove any grit or dirt trapped between layers.
- Use Yukon gold potatoes for their creamy texture and flavor; other waxy potatoes can also be used.
- For a vegetarian version, confirm that the vegetable stock is truly vegetarian-friendly.
- The soup can be made ahead and reheated gently over low heat, adding more stock if needed to adjust consistency.
- For extra flavor, a small pinch of nutmeg can be added when blending the soup.
- Adjust seasoning after blending to suit your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
