Julia Child’s Creamy Potato Leek Soup
Warm up with Julia Child’s Creamy Potato Leek Soup, a delightful and comforting dish that’s perfect for any occasion. This velvety soup combines the rich flavors of sautéed leeks and creamy Yukon gold potatoes, creating a bowl of pure comfort that is both satisfying and simple to prepare. Ideal as an appetizer, a light lunch, or even a main course, this recipe is easy enough for beginners while still appealing to seasoned cooks. With just a handful of ingredients and straightforward steps, you’ll have a creamy, flavorful soup ready to enjoy in no time.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 4
- Category: Soup
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 pound Yukon gold potatoes (peeled and cubed)
- 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 with olive oil. Add the sliced leeks and sauté until softened (about 5-7 minutes).
- Stir in the cubed potatoes and season with salt and pepper.
- Pour in vegetable stock until vegetables are covered. Cover partially with a lid and simmer for about 35 minutes, or until potatoes are tender.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Stir in heavy cream gently.
- Ladle into bowls and garnish with fresh thyme leaves and a drizzle of olive oil.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
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