Name: Julia Child’s Creamy Potato Leek Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: French
Ingredients: 2 tablespoons olive oil (plus more for garnish); 2 tablespoons unsalted butter; 1 pound Yukon gold potatoes, peeled and chopped into 1/2 inch cubes; 2-3 medium leeks, cut in half, sliced, and cleaned well; 1 teaspoon kosher salt (to taste); 1/2 teaspoon ground black pepper (plus more for garnish); 5 cups vegetable stock; 1/2 cup heavy cream; Fresh thyme leaves (removed from stem, for garnish)

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Introduction

Julia Child’s Creamy Potato Leek Soup is a comforting classic that combines tender potatoes and delicate leeks in a smooth, velvety broth. Perfect for chilly days, this elegant yet simple soup invites you to savor each spoonful.

A white bowl filled with smooth, creamy pale yellow soup sits in the center, layered with a swirl of golden olive oil on top, small chopped green herbs scattered across, and a sprinkle of ground black pepper adding specks of dark color. The bowl rests on a folded patterned cloth with soft beige and yellow tones, placed on a white plate, all set on a white marbled surface. To the right side of the bowl, a silver spoon is resting partially submerged in the soup. Nearby, sprigs of fresh green herbs lay on the surface, adding a natural touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil (+ more for garnish)
2 tablespoons unsalted butter
1 pound Yukon gold potatoes, peeled and chopped into 1/2 inch cubes
2-3 medium leeks, cut in half, sliced, and cleaned well
1 teaspoon Kosher salt (to taste)
1/2 teaspoon ground black pepper (+ more for garnish)
5 cups vegetable stock
1/2 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 sliced leeks and sauté for 5 to 7 minutes until softened but not caramelized.
Step 2: Add the cubed potatoes to the pot, then season with salt and pepper.
Step 3: Pour in enough vegetable stock to completely cover the vegetables. Cover the pot with a lid, leaving a small opening, and bring to a strong simmer.
Step 4: Cook the soup until the potatoes are very tender, about 35 minutes.
Step 5: Turn off the heat and use an immersion blender or a high-powered blender to blend the soup until it is incredibly smooth.
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 additional black pepper and salt to taste.

Tips & Variations

For a richer flavor, substitute chicken stock for vegetable stock if you’re not vegetarian.
Be sure to clean the leeks thoroughly to remove any grit or sand trapped between the layers.
Serve with crusty bread or a sprinkle of crispy bacon for added texture.
To make a vegan version, replace butter with olive oil and substitute heavy cream with coconut cream or cashew 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. You can also freeze the soup for up to 2 months; thaw in the fridge before reheating.

How to Serve

A white bowl holds a creamy pale yellow soup with a smooth texture, placed on a white plate. The soup has a drizzle of golden olive oil forming a spiral pattern on top. Small green thyme leaves and specks of black pepper are scattered across the surface, adding color contrast and texture. A silver spoon rests inside the bowl on the right side. The bowl sits on a folded patterned cloth with light yellow and beige designs. Sprigs of fresh thyme lay beside the bowl on a white marbled surface. 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 for this soup?

Yes, you can use russet or red potatoes, but Yukon gold is preferred for its creamy texture and buttery flavor.

How do I clean leeks properly?

Slice the leeks and then soak them in a bowl of cold water, swishing them around to loosen any dirt or sand. Lift the leeks out carefully so the grit stays at the bottom.