Julia Child’s Creamy Potato Leek Soup Recipe
If there’s one soup that feels like a warm hug in a bowl, it’s Julia Child’s Creamy Potato Leek Soup. This timeless recipe combines the earthy sweetness of leeks with the comforting creaminess of Yukon gold potatoes, resulting in a velvety texture and rich flavor. Whether you’re cozying up on a chilly evening or impressing friends with a classic French-inspired dish, this soup is effortlessly elegant and deeply satisfying.
Ingredients You’ll Need
The magic of Julia Child’s Creamy Potato Leek Soup lies in its simple, carefully chosen ingredients. Each element plays a key role—from the gentle aroma of fresh leeks to the smooth richness of cream—making every spoonful a delicious experience.
- Olive oil: Adds a subtle fruity depth and helps soften the leeks beautifully during sautéing.
- Unsalted butter: Enhances the flavor and adds a luscious richness to the base.
- Yukon gold potatoes: Perfect for this soup thanks to their creamy flesh and balanced starch content.
- Leeks: The star vegetable, offering a mild onion flavor that’s sweet and fragrant.
- Kosher salt: Brings out the natural flavors without overpowering the delicate balance.
- Ground black pepper: Adds a hint of spice and rounds out the seasoning.
- Vegetable stock: Creates a flavorful base that keeps the soup light and fresh.
- Heavy cream: Provides the signature creaminess that makes the soup irresistibly smooth.
- Fresh thyme leaves: Used as a garnish to introduce a subtle herbal note and pretty presentation.
How to Make Julia Child’s Creamy Potato Leek Soup
Step 1: Soften the Leeks
Start by heating olive oil and butter in a medium pot over medium heat. Once melted, add the sliced leeks and gently sauté them for 5 to 7 minutes until they’re tender and soft, but be careful not to let them caramelize. This mellow cooking brings out their natural sweetness, setting the flavor foundation for the soup.
Step 2: Add the Potatoes and Seasonings
Next, toss in the cubed Yukon gold potatoes along with kosher salt and black pepper. The potatoes add body and creaminess as they cook, while the seasoning builds layers of flavor from the beginning. Stir everything together so the potatoes get a nice coating of the butter and oil.
Step 3: Pour in the Stock and Simmer
Pour enough vegetable stock over the vegetables to completely cover them. Cover the pot with a lid, leaving a small gap to allow steam to escape, and bring it to a vigorous simmer. This gentle cooking process lets the potatoes soften thoroughly, absorbing the leek’s sweetness and deepening the flavors in about 35 minutes.
Step 4: Blend the Soup Until Smooth
Once the potatoes are fork-tender, remove the pot from heat. Use an immersion blender directly in the pot or transfer the soup to a high-powered blender in batches. Blend until the soup is completely smooth and velvety, which is the heart of Julia Child’s Creamy Potato Leek Soup texture.
Step 5: Stir in the Cream
Pour in the heavy cream and gently stir it through the soup. This step gently enriches the soup’s consistency and adds that luxurious, creamy finish that makes this recipe legendary.
Step 6: Finish with Garnishes
Ladle the soup into bowls, then add a few fresh thyme leaves, a drizzle of olive oil, and a dusting of black pepper and salt to taste. These little touches enhance the flavor and make each serving feel special.
How to Serve Julia Child’s Creamy Potato Leek Soup
Garnishes
Fresh thyme leaves are a wonderful delicate garnish that add color and a mild herbal fragrance. Drizzling a bit of extra virgin olive oil on top adds smoothness and a touch of fruity brightness, while a sprinkle of freshly ground black pepper wakes up the palate. Don’t be shy to finish off with a pinch of flaky sea salt for that satisfying crunch and pop of flavor.
Side Dishes
This soup is rich and filling on its own, but pairing it with a warm, crusty baguette or buttered rustic bread is a classic move that can’t be beaten. A light side salad with a tangy vinaigrette also pairs beautifully to balance creaminess with fresh acidity. For a heartier meal, roasted vegetables or a simple cheese plate can complement the delicate flavors without overpowering them.
Creative Ways to Present
For a charming twist on serving, try pouring the soup into mini crocks or attractive mugs and topping with croutons or crispy prosciutto bits. You can even swirl a bit of herb-infused oil or paprika oil for color contrast. For entertaining, serve the soup in small cups as an elegant appetizer that introduces your guests to the comforting world of Julia Child’s Creamy Potato Leek Soup.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be kept in an airtight container in the fridge for up to 3 days. The flavors tend to deepen overnight, making the soup even more delightful the next day. Just give it a good stir before reheating to ensure everything is evenly combined.
Freezing
You can freeze this soup for up to 2 months, but it’s best to leave out the cream if you plan to freeze it. Freeze the soup in portion-sized containers. When ready to enjoy, thaw in the fridge overnight and stir in fresh cream when reheating to maintain that silky texture and fresh flavor.
Reheating
Reheat gently over low to medium heat on the stove to avoid breaking the cream’s delicate emulsification. Stir frequently until steaming hot and add a splash of cream or stock if it feels too thick. Avoid boiling as it can cause separation and loss of that velvety texture Julia Child’s Creamy Potato Leek Soup is known for.
FAQs
Can I use regular onions instead of leeks?
While you can substitute onions if needed, leeks provide a unique sweetness and delicate flavor that make this soup special. A mild onion like a sweet or Vidalia onion could work, but the taste will be a bit sharper.
Is this recipe suitable for vegans?
The original recipe includes butter and cream, which are not vegan. However, you can make a vegan version by using olive oil instead of butter and substituting the heavy cream for coconut cream or a plant-based cream alternative.
What’s the best potato type to use?
Yukon gold potatoes are ideal due to their creamy texture and subtle flavor. They hold together well but also break down just enough to create that silky soup. Russets can be too starchy and may change the texture.
Can I make this soup ahead for a party?
Absolutely! It keeps very well and actually tastes fantastic the next day. Make it a day in advance, then reheat gently and add fresh garnishes right before serving. It’s a crowd-pleaser that’s surprisingly easy to prepare ahead.
What should I do if the soup is too thick?
If the soup thickens too much, simply add a splash of vegetable stock or cream when reheating until it reaches your desired consistency. Stir well to incorporate and warm it back up gently.
Final Thoughts
Julia Child’s Creamy Potato Leek Soup feels like a treasured secret you’re now eager to share. Its simplicity and elegance make it a go-to comfort food that elevates any meal effortlessly. I can’t wait for you to try this recipe and experience just how magical humble ingredients can be when treated with a little care and love in the kitchen.
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Julia Child’s Creamy Potato Leek Soup Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich and velvety potato leek soup inspired by Julia Child, featuring tender Yukon gold potatoes and delicate leeks simmered in vegetable stock, then blended smooth with cream for a comforting, elegant dish.
Ingredients
Main 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
- Sauté the Leeks: Bring a medium pot to medium heat and add butter and olive oil. Once melted, add the sliced leeks and sauté for 5-7 minutes until they are softened but not caramelized.
- Add Potatoes and Season: Add the cubed Yukon gold potatoes to the pot, seasoning the mixture 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, and bring the mixture 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 and use an immersion blender or high-powered blender to blend the soup until it is incredibly smooth and creamy.
- Incorporate Cream: Pour in the half cup of heavy cream and stir well to fully incorporate it into the soup, adding richness and smoothness.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh thyme leaves, a drizzle of olive oil, and additional grating of black pepper and salt to enhance flavor and presentation.
Notes
- Be sure to clean the leeks thoroughly as dirt can get trapped between the layers.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the soup will be less rich.
- This soup can be made ahead and reheated gently; add cream just before serving for best texture.
- Use Yukon gold potatoes for their creamy texture and buttery flavor; other waxy potatoes may change the consistency.
- If you prefer a chunkier soup, blend only half and leave the rest in small pieces.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering and Blending
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 230
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: potato leek soup, creamy potato soup, Julia Child soup recipe, vegetable soup, French soup, vegetarian soup
