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 ½ inch cubes; 2-3 medium leeks, cut in half, sliced, and cleaned thoroughly; 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

Jump to Recipe

Introduction

Julia Child’s Creamy Potato Leek Soup is a comforting classic that combines tender potatoes and delicate leeks in a luscious, silky broth. Perfect for chilly days, this soup is both simple to make and deeply satisfying.

A bowl of smooth creamy soup with a pale beige color, garnished with a swirl of golden olive oil on top, small green herb leaves scattered evenly, and a light sprinkle of black pepper. The soup is served in a white bowl placed on a white plate, with a silver spoon resting on a folded patterned napkin featuring grey and yellow designs beside the bowl. The setting is on a white marbled surface and a dark pot filled with more soup is visible in the background. 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 ½ inch cubes
2-3 medium leeks, halved, sliced, and cleaned well
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

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 they are 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 cover the vegetables completely. Cover the pot with the lid, leaving a small opening, and bring the soup to a strong simmer.
Step 4: Cook until the potatoes are very tender, about 35 minutes.
Step 5: Remove the pot from heat and blend the soup until smooth using an immersion blender or transfer in batches to a high-powered blender.
Step 6: Stir in the heavy cream until fully incorporated.
Step 7: Ladle the soup into bowls and garnish with fresh thyme leaves, a drizzle of olive oil, and a sprinkle of additional black pepper and salt if desired.

Tips & Variations

Make sure to clean the leeks thoroughly as they can hold dirt and grit between their layers.
For extra flavor, add a clove of garlic when sautéing the leeks.
Swap vegetable stock for chicken stock for a richer taste.
For a vegan version, replace butter with additional olive oil and use coconut cream instead of heavy cream.

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. For longer storage, freeze in portions for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

A bowl of creamy light beige soup sits on a white plate, decorated with a swirl of golden olive oil on top. There are small green herb leaves scattered over the soup, along with a sprinkle of black pepper. A silver spoon rests inside the bowl on the right side. The bowl is placed on a white cloth with gold floral patterns, all set on a white marbled surface. Small sprigs of green herbs lie next to the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, russet potatoes or other waxy potatoes will work, but Yukon golds give the creamiest texture without needing much cream.

How do I clean leeks properly?

Slice the leeks in half lengthwise, then cut into half-moons. Rinse them thoroughly in a bowl of cold water, swishing and allowing the grit to settle before draining and drying.