Julia Child’s Creamy Potato Leek Soup
Indulge in the comforting warmth of Julia Child’s Creamy Potato Leek Soup, a delightful dish that transforms simple ingredients into a bowl of velvety goodness. This classic French recipe features tender leeks and creamy Yukon gold potatoes, creating a rich and satisfying flavor profile that’s perfect for any occasion—whether it’s a cozy dinner, lunch gathering, or an elegant starter for special events. Easy to prepare and make-ahead friendly, this soup is sure to impress with its luscious texture and wholesome ingredients.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Soup
- Method: Simmering
- Cuisine: French
Ingredients
Scale
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 pound Yukon gold potatoes (peeled and chopped)
- 2–3 medium leeks (sliced and cleaned)
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 5 cups vegetable stock
- 1/2 cup heavy cream
Instructions
- In a medium pot over medium heat, combine olive oil and butter. Add sliced leeks and sauté for 5-7 minutes until softened.
- Incorporate the cubed potatoes, seasoning with salt and pepper.
- Pour in vegetable stock to cover the vegetables fully. Cover partially with a lid and bring to a simmer.
- Cook for about 35 minutes until potatoes are tender.
- Blend the soup using an immersion blender until smooth.
- Stir in heavy cream for the creamy finish.
- Serve hot garnished with fresh thyme leaves and a drizzle of olive oil.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 770mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
Find it online: https://emmadishes.com/julia-childs-creamy-potato-leek-soup/