Description
Julia Child’s Creamy Potato Leek Soup is a classic, comforting dish featuring tender Yukon gold potatoes and sautéed leeks blended into a smooth, velvety soup enriched with heavy cream and garnished with fresh thyme and a drizzle of olive oil.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil, plus 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, plus more for garnish
- 5 cups vegetable stock
- ½ cup heavy cream
- Fresh thyme leaves, removed from stem, for garnish
Instructions
- Sauté the leeks: Bring a medium pot to medium heat and add the 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 Yukon gold potatoes to the pot and season with Kosher salt and ground black pepper.
- Add stock and simmer: Pour in enough vegetable stock to completely cover the vegetables. Cover the pot with the lid, leaving a small opening, and bring 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 incredibly smooth and creamy.
- Mix in cream: Stir in the heavy cream until fully incorporated.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh thyme leaves, a drizzle of olive oil, and additional 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.
- Ensure there is enough stock to completely cover the vegetables to avoid the soup becoming gummy.
- Sautéing the leeks before adding other ingredients sweetens their flavor.
- Blend the soup while it is still warm to achieve a smooth, creamy texture easily.
- Leeks freeze very well; slice thin, wash and dry thoroughly, then store in a resealable plastic bag for future use.
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
