Julia Child’s Creamy Potato Leek Soup Recipe
Julia Child’s Creamy Potato Leek Soup is a classic French-inspired recipe that features tender Yukon gold potatoes and delicate leeks simmered in a flavorful vegetable stock, then blended into a smooth and velvety soup enriched with heavy cream. This comforting and elegant soup is perfect for a cozy meal and is beautifully garnished with fresh thyme, olive oil, and a touch of black pepper.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- 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 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
Finishing
- 1/2 cup heavy cream
- Fresh thyme leaves (removed from stem, for garnish)
Instructions
- Sauté the Leeks: Bring a medium pot to 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.
- Add Potatoes and Seasoning: Add the cubed Yukon gold potatoes to the pot, seasoning with kosher salt and ground black pepper to taste.
- Add Stock and Simmer: Pour in enough vegetable stock to completely cover the vegetables. Cover the pot with a lid leaving a small opening, then bring to a strong simmer.
- Cook Until Tender: Let the soup simmer until the potatoes are incredibly tender, about 35 minutes.
- Blend the Soup: Turn off the heat. Using an immersion blender or a high-powered blender, carefully blend the soup until it’s incredibly smooth and creamy.
- Add Cream: Stir in the heavy cream to enrich the soup and stir until fully combined.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh thyme leaves, a drizzle of olive oil, and an additional grating of black pepper and salt as desired.
Notes
- When cleaning the leeks, make sure to rinse thoroughly to remove any dirt or sand trapped between the layers.
- For a richer flavor, you can substitute some or all of the vegetable stock with chicken stock if not strictly vegetarian.
- The soup can be made in advance and reheated gently on the stovetop; stir occasionally and add a splash of stock or water if it becomes too thick.
- If you prefer a thinner soup, adjust the amount of stock accordingly before blending.
- For a dairy-free version, substitute heavy cream with full-fat coconut milk or a plant-based cream alternative.
Keywords: potato leek soup, creamy potato soup, Julia Child recipe, French soup, vegetarian soup, comfort food, creamy soup
