Name: Julia Child’s Creamy Potato Leek Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French
Ingredients: 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; 1/2 cup heavy cream; Fresh thyme leaves, removed from stem

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Introduction

Julia Child’s Creamy Potato Leek Soup is a comforting classic that’s both rich and velvety. This simple yet elegant dish highlights tender potatoes and fragrant leeks in a luscious, creamy broth — perfect for cozy dinners or entertaining guests.

A white shallow bowl filled with light creamy soup that has a smooth texture and small bits inside. On top, there is a spiral drizzle of golden oil and fresh green herb leaves scattered around with a light dusting of black pepper. A silver spoon rests in the bowl on the right side. The bowl sits on a folded patterned cloth with soft beige and gold designs, placed over another white plate, all on a white marbled surface with a small sprig of herbs beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1/2 cup heavy cream
Fresh thyme leaves (removed from stem, for garnish)

Instructions

Step 1: Heat a medium pot over medium heat and add the butter and olive oil. Once melted, add the leeks and sauté for 5-7 minutes until softened but not caramelized.
Step 2: Add the cubed potatoes to the pot and season with salt and pepper.
Step 3: Pour in enough vegetable stock to completely cover the vegetables. Cover with a lid, leaving a small opening, and bring to a strong simmer.
Step 4: Cook the soup until the potatoes are very tender, about 35 minutes.
Step 5: Turn off the heat and blend the soup until completely smooth using an immersion blender or a high-powered blender.
Step 6: Stir in the heavy cream to combine.
Step 7: Ladle the soup into bowls and garnish with fresh thyme, a drizzle of olive oil, and additional black pepper and salt to taste.

Tips & Variations

For a richer flavor, substitute half the vegetable stock with chicken stock if not vegetarian.
Use a fine mesh sieve after blending for an ultra-smooth texture.
Swap Yukon gold potatoes for russets if you prefer a lighter, fluffier texture.
Add a pinch of nutmeg or a splash of white wine during simmering for added depth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with creamy beige soup is placed on a white plate, resting on a folded patterned napkin with gray and gold designs. The soup is smooth and topped with a swirl of bright golden oil, sprinkled with chopped green herbs and black pepper. A silver spoon lies next to the bowl on the plate. In the background, a part of a dark purple pot filled with more soup is visible, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular onions instead of leeks?

Leeks have a milder, sweeter flavor than regular onions, but you can substitute yellow onions if needed. Use about one medium onion, finely chopped, and adjust sautéing time accordingly.

Is it possible to make this soup vegan?

Yes, replace the butter with extra olive oil and use coconut cream or any plant-based cream instead of heavy cream to keep it vegan while maintaining creaminess.