Description
Julia Child’s Creamy Potato Leek Soup is a classic, velvety smooth soup made with tender Yukon gold potatoes, sautéed leeks, and a touch of heavy cream. This comforting soup is seasoned simply with salt, pepper, and fresh thyme, making it a perfect starter or light meal for any occasion.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil + 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 well (use only light green and white parts)
- 1 teaspoon Kosher salt to taste
- ½ teaspoon ground black pepper + more for garnish
- 5 cups vegetable stock (enough to cover the vegetables)
- ½ cup heavy cream
- Fresh thyme leaves removed from stem, for garnish
Instructions
- Saute the Leeks: Bring a medium pot to medium heat and add butter and olive oil. Once melted, add the leeks and sauté for 7 minutes until softened but not caramelized, enhancing their sweetness.
- Add Potatoes and Seasoning: Add the cubed Yukon gold potatoes to the pot and season with 1 teaspoon kosher salt and ½ teaspoon ground black pepper, stirring to combine.
- Add Stock and Simmer: Pour in enough vegetable stock (approximately 5 cups) to completely cover the vegetables. Cover the pot with a lid, leaving a small opening, and bring to a strong simmer.
- Cook Until Tender: Let the soup simmer for about 35 minutes, until the potatoes are incredibly tender.
- Blend the Soup: Remove the pot from heat. Use an immersion blender or a high-powered blender to blend the soup until it becomes incredibly smooth and creamy.
- Add Cream and Stir: Pour in the ½ cup of heavy cream, stirring gently to incorporate fully into the soup.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh thyme leaves, a drizzle of olive oil, and additional ground black pepper and salt to taste.
Notes
- Use only the light green and white parts of the leek; the dark green parts are too fibrous but can be saved to make homemade stock.
- Be sure to add enough stock to completely cover the vegetables to prevent the soup from becoming gummy.
- Sautéing the leeks before adding other ingredients helps to sweeten their flavor.
- Blend the soup while it is still warm to ensure it blends easily and achieves a creamy texture.
- Leeks freeze very well; slice thin, wash, dry thoroughly, and store in a resealable plastic bag for future use.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 15 mg
