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
Scale
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
