Description
Julia Child’s Creamy Potato Leek Soup is a smooth, comforting classic French-inspired dish made by simmering tender Yukon gold potatoes and leeks in vegetable stock, then blending until silky and finishing with a touch of heavy cream. This velvety soup is garnished with fresh thyme, olive oil, and freshly ground black pepper for a simple yet elegant flavor.
Ingredients
Scale
Sauté Base
- 2 tablespoons olive oil (plus more for garnish)
- 2 tablespoons unsalted butter
Vegetables
- 1 pound Yukon gold potatoes, peeled and chopped into 1/2 inch cubes
- 2–3 medium leeks, cut in half, sliced, and cleaned well
Seasoning
- 1 teaspoon Kosher salt (to taste)
- 1/2 teaspoon ground black pepper (plus more for garnish)
Liquids
- 5 cups vegetable stock
- 1/2 cup heavy cream
Garnish
- Fresh thyme leaves, removed from stem
Instructions
- Sauté Leeks: Heat a medium pot over medium heat and add the butter and olive oil. Once melted and hot, add the sliced leeks and sauté for 5-7 minutes until they soften without browning or caramelizing.
- Add Potatoes and Season: Stir in the cubed Yukon gold potatoes and 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 it slightly ajar, and bring the mixture to a strong simmer.
- Cook Until Tender: Let the soup simmer until the potatoes are very tender when pierced with a fork, approximately 35 minutes.
- Blend the Soup: Remove from heat and use an immersion blender directly in the pot or transfer in batches to a high-powered blender to puree the soup until it is incredibly smooth and creamy.
- Add Cream: Stir in the heavy cream until fully incorporated, creating a rich, velvety texture.
- Serve and Garnish: Ladle the soup into serving bowls and garnish with fresh thyme leaves, a drizzle of olive oil, and an additional grating of black pepper and salt as desired.
Notes
- Ensure leeks are thoroughly cleaned to remove any grit or dirt trapped between layers.
- Use Yukon gold potatoes for their creamy texture and natural sweetness which work best in soups.
- Do not caramelize the leeks; just soften until translucent to maintain a delicate flavor.
- An immersion blender is convenient for blending directly in the pot, but a regular blender works fine if done in batches and carefully.
- Adjust seasoning at the end as heavy cream can mellow the saltiness and pepperiness.
- This soup can be reheated gently on the stovetop; add a splash of stock or water if it thickens too much.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Keywords: potato leek soup, creamy soup, French soup, comfort food, vegetarian soup, Julia Child recipes
