Description
Julia Child’s Creamy Potato Leek Soup is a classic, smooth, and comforting dish made with tender Yukon gold potatoes, fragrant leeks, and a touch of cream. Perfectly seasoned and garnished with fresh thyme and olive oil, this elegant soup is ideal for a cozy meal any time of the year.
Ingredients
Scale
Main 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
- 1 teaspoon Kosher salt to taste
- ½ teaspoon ground black pepper + more for garnish
- 5 cups vegetable stock
- ½ cup heavy cream
- Fresh thyme leaves removed from stem, for garnish
Instructions
- Saute Leeks: Bring a medium pot to medium heat and add butter and olive oil. Once melted, add the leeks and sauté for 5-7 minutes until softened but not caramelized.
- Add Potatoes and Season: Add the cubed potatoes and season with salt and 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 to a strong simmer.
- Cook Until Tender: Cook the soup until the potatoes are incredibly tender, about 35 minutes.
- Blend 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.
- Add Cream: Pour in the heavy cream and stir well to incorporate it into the soup.
- 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 as desired.
Notes
- Use only the light green and white parts of the leek; the dark green parts are too fibrous and better reserved for homemade stock.
- Add enough vegetable stock to completely cover the vegetables; insufficient liquid can cause the soup to become gummy.
- Sauté the leeks before adding other ingredients to bring out their sweetness.
- Blend the soup while it is still warm to achieve a smooth and creamy texture more easily.
- Leeks freeze well: slice thinly, wash, dry thoroughly, and store in a resealable plastic bag for future use.
Nutrition
- Serving Size: 1 cup
- Calories: 160 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg
