Description
Julia Child’s Creamy Potato Leek Soup is a smooth and comforting classic French-inspired soup made with tender Yukon gold potatoes, sautéed leeks, and a touch of cream. Perfect for a cozy meal, this soup is easy to prepare and full of delicate, savory flavors.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil plus more for garnish
- 2 tablespoons unsalted butter
- 1 pound Yukon gold potatoes peeled and chopped into ½ inch cubes
- 2-3 medium leeks cut in half, sliced and cleaned well (use only the light green and white parts)
- 1 teaspoon kosher salt to taste
- ½ teaspoon ground black pepper plus more for garnish
- 5 cups vegetable stock
- ½ cup heavy cream
- Fresh thyme leaves removed from stem, for garnish
Instructions
- Sauté the leeks: Bring a medium pot to medium heat and add butter and olive oil. Once melted, add the leeks and sauté for 5-7 minutes until softened but not caramelized.
- Add potatoes and season: Add the cubed potatoes to the pot and season with salt and pepper.
- Add stock and simmer: Pour in enough vegetable stock to completely cover the vegetables. Cover the pot with a lid leaving a small opening and bring the mixture to a strong simmer.
- Cook until tender: Let the soup cook until the potatoes are incredibly tender, about 35 minutes.
- Blend the soup: Once done, turn off the heat and use an immersion blender or high-powered blender to blend the soup until it is incredibly smooth.
- Add cream and stir: Pour in the heavy cream and stir well to incorporate it evenly.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh thyme leaves, a drizzle of olive oil, and additional black pepper and salt as desired.
Notes
- Use only the light green and white parts of the leek as the dark green parts are fibrous and do not blend well. They can be saved for homemade stock.
- Make sure to add enough stock to completely cover the vegetables to avoid a gummy texture.
- Sauté the leeks first to bring out their sweetness and enhance the flavor of the soup.
- Blend the soup while it is still warm to ensure a creamy and smooth texture.
- Leeks freeze well: slice thinly, wash, dry thoroughly, and store in a resealable plastic bag for later use.
Nutrition
- Serving Size: 1 cup
- Calories: 190 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg
