Julia Child’s Creamy Potato Leek Soup
Indulge in the warmth of Julia Child’s Creamy Potato Leek Soup, a classic French delight that is both comforting and luxurious. Richly flavored with sautéed leeks and creamy potatoes, this soup embodies the essence of French cuisine while being incredibly simple to prepare. Perfect for a cozy dinner or an elegant appetizer, it invites you to enjoy the silky texture and wholesome ingredients that come together effortlessly in your kitchen. Whether paired with crusty bread or a fresh salad, this soup is sure to impress and satisfy any palate.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 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)
- 5 cups vegetable stock
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- In a medium pot over medium heat, melt the butter and olive oil. Add the sliced leeks and sauté for 5-7 minutes until softened but not browned.
- Stir in the cubed Yukon gold potatoes, seasoning them with salt and pepper.
- Pour in enough vegetable stock to cover the vegetables completely. Cover partially with a lid and bring to a gentle simmer.
- Cook until the potatoes are tender, about 35 minutes, ensuring they simmer gently.
- Turn off the heat and blend until smooth using an immersion blender.
- Stir in the heavy cream until well combined.
- Ladle into bowls and garnish with fresh thyme leaves, a drizzle of olive oil, and cracked black pepper.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg
Find it online: https://myrecipesbook.com/julia-childs-creamy-potato-leek-soup/