Julia Child’s Creamy Potato Leek Soup Recipe
Julia Child’s Creamy Potato Leek Soup is a comforting and silky smooth classic French-inspired dish. Made with tender Yukon gold potatoes, gently sautéed leeks, and finished with heavy cream and fresh thyme, this soup is rich in flavor yet simple to prepare. Perfect for a cozy meal, it combines the earthy sweetness of leeks with the velvety texture of pureed potatoes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Soup Base
- 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
Instructions
- Sauté the Leeks: Heat a medium pot over medium heat and add butter and olive oil. Once melted, add the sliced leeks and sauté for 5-7 minutes until they are softened but not caramelized, releasing their sweet aroma.
- Add Potatoes and Seasoning: Add the peeled and cubed Yukon gold potatoes to the pot. Season with kosher salt and ground black pepper according to taste and stir gently to combine with the leeks.
- Add Stock and Simmer: Pour in enough vegetable stock to completely cover the vegetables. Cover the pot with a lid, leaving a small opening to allow steam to escape, and bring to a strong simmer over medium heat.
- Cook Until Tender: Let the soup simmer for about 35 minutes or until the potatoes are incredibly tender and break apart easily when pierced with a fork.
- Blend the Soup: Remove the pot from heat and use an immersion blender directly in the pot, or carefully transfer to a high-powered blender, and blend until the soup is creamy and completely smooth.
- Incorporate Cream: Pour in the heavy cream and stir thoroughly to blend it into the smooth soup, enriching the texture and flavor.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh thyme leaves, a drizzle of olive oil, and an extra grating of black pepper and salt as desired for an elegant finish.
Notes
- Be sure to clean the leeks thoroughly as dirt can be trapped between the layers.
- Do not caramelize leeks; just soften them to maintain a delicate flavor.
- Use Yukon gold potatoes for their creamy texture and subtle buttery flavor.
- You can substitute vegetable stock with chicken stock for a non-vegetarian version.
- Adjust the seasoning after blending to get the perfect taste balance.
Keywords: Potato Leek Soup, Creamy Potato Soup, Julia Child Soup Recipe, French Soup, Comfort Food, Vegetarian Soup
