Julia Child’s Creamy Potato Leek Soup
Indulge in the comforting warmth of Julia Child’s Creamy Potato Leek Soup, a classic dish that brings together the sweet, earthy flavor of leeks and the creamy texture of Yukon gold potatoes. This soup is perfect for cozy dinners or as a delightful starter at gatherings. Its simple ingredients and straightforward preparation make it accessible to cooks of all skill levels. With its velvety smooth finish and rich taste, this soup is not only satisfying but also versatile enough to be enjoyed at any time of the day.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 4 people 1x
- Category: Soups
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 pound Yukon gold potatoes (peeled and cubed)
- 2–3 medium leeks (sliced and cleaned)
- 5 cups vegetable stock
- 1/2 cup heavy cream
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- In a medium pot over medium heat, melt butter and olive oil. Add leeks and sauté for 5-7 minutes until softened.
- Stir in potatoes, seasoning with salt and pepper.
- Pour in vegetable stock to cover vegetables; bring to a simmer with the lid slightly ajar.
- Cook for about 35 minutes until potatoes are tender.
- Blend the mixture until smooth using an immersion blender or a high-powered blender.
- Stir in heavy cream until well combined.
- Serve warm, garnished with fresh thyme leaves and a drizzle of olive oil.
Nutrition
- Serving Size: 1 cup or 8 ounces
- Calories: 310
- Sugar: 2g
- Sodium: 610mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg