Inspired by Julia Child's creamy potato leek soup, this classic French soup is comforting and easy to make with just a handful of ingredients! The easy potato leek soup features sautéed leeks, creamy potatoes and a touch of cream that is blended until velvety smooth.
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About This Recipe
If you are looking to dip into the world of French cooking and find that making a coq au vin or Julia Child's cheese souffle is too tedious, try this easy and creamy potato leek soup!
The classic French soup is inspired by Julia Child's potato leek soup also called, vichyssoise and is made with simple ingredients and has minimal cooking steps.
As a summertime soup, serve Julia Child's Creamy Potato Leek Soup chilled.
🥣 Why You'll Love This Recipe
- Simple ingredients! All of the flavors in this creamy potato leek soup come from the simplest of ingredients including potatoes, leeks and vegetable stock.
- Versatile! Potato leek soup is one of the most versatile recipes. Don't have cream? Omit it or substitute milk or just leave it out altogether!
- Freezes well! Make a double batch of the potato leek soup and store half of it in the freezer. Pour it into a resealable bag, lay flat and freeze.
- Perfect weeknight recipe! The entire recipe can be made in under 40 minutes! And if you have the prep done, it can be done even faster
📋 Ingredients
- Potatoes: Yukon gold potatoes are used in the recipe because they blend well into a creamy consistency and won't get "gummy". For more texture, keep the peels on but for an ultra creamy potato soup, take the time to peel the potatoes.
- Leeks: Use only the light green and white parts of the leek, the dark greens are too thick and fibrous to cook down. You can also slice, clean and freeze prepped leeks. And may I suggest saving some to make a potato leek tart!
- Vegetable Stock: Use a flavorful vegetable stock or even chicken stock, since there are minimal ingredients in the soup. I like using a stock base.
- Butter and Oil: Both help saute the leeks and give the soup great flavor.
- Heavy Cream: You'll only need a splash of cream to add creaminess to the potato soup. If cream isn't available, use milk, non-dairy milk such as oat milk or omit the cream altogether.
- Herbs: Fresh thyme adds a lovely herby aroma to the soup. if thyme isn't available, use finely minced chives or parsley to garnish.
See recipe card for full information on ingredients and quantities.
🥔 Substitutions and Variations
- For more texture, leave the peel on the potatoes.
- For a rustic potato leek soup, don't blend the soup and leave it thick and chunky. Or blend some of the soup to thicken the base.
- For a vegan potato leek soup, add a splash of oat milk or omit the milk all together. As long as it's blended well, the soup will be thick and creamy.
- Garnish the soup with other herbs such as chives or parsley.
- Add different toppings such as smoked salt, crispy prosciutto or crispy bacon.
- Serve it chilled! Traditional vichyssoise is served chilled and is so refreshing on a warm day.
⏲️ Instructions
Step 1: Melt butter and olive oil over medium heat and add leeks. Saute the leeks until softened but not browned.
Step 2: Add the cubed potatoes and season with salt and pepper.
Step 3: Pour enough vegetable stock to completely cover the potatoes and leeks and bring up to a strong simmer.
Step 4: Cook the potato leek soup until the potatoes are soft and you can easily pierce a fork through a potato.
Step 5: Blend the soup using an immersion blender or high powered blender until incredibly smooth.
Step 5 (Alternate Option): If using a high powered blender, don't fill the soup all the way to the top if it's hot. Start on low speed and gradually go faster until the soup is very smooth.
Step 6: Pour in heavy cream or milk and stir to combine.
Step 7: Ladle the soup into bowls and garnish with chopped thyme, ground black pepper and drizzle of olive oil.
📍 Recipe Tips
- Use only the light green and white parts of the leek. The very dark green are too fibrous and won't blend well. Save those to make a homemade stock!
- Add enough stock not completely cover the vegetables. If there's not enough liquid, it could make the soup gummy.
- Saute the leeks before adding the other ingredients to soften and sweeten them.
- Blend the soup while it's still warm so it blends easily and becomes creamy.
- Leeks freeze very well! Slice the leeks thin, wash and dry well and then store in resealable plastic bag.
Recipe FAQs
Leeks and potato have great flavor already but if you want to add even more flavor, you can saute some garlic with the leeks, add smoked salt and top the potato leek soup with crumbled bacon or prosciutto.
Make sure the potatoes are completely cooked through and easily break apart with a fork. And for an ultra smooth and creamy potato soup, use a high powered blender to get the soup as smooth as possible.
Add finely minced chives or green onions to punch up the savory onion flavor as well as fresh thyme and finely chopped fresh parsley.
Serve the soup alongside Julia Child's salad nicoise or a savory puff pastry tart with chard.
More Soup Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Julia Child's Creamy Potato Leek Soup
LittleFerraroKitchen.com
Equipment
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
- Bring a medium pot to medium heat and add butter and olive oil. Once melted add the leeks and saute for 5-7 minutes until softened but not caramelized.
- Add the cubed potatoes and season with salt and pepper.
- Add enough stock to completely cover the vegetables. Cover with the lid, leaving a small opening and bring to a strong simmer.
- Cook the potato leek soup until the potatoes are incredibly tender, about 35 minutes.
- Once done, turn off the heat and use an immersion blender or high powdered blender to blend the soup until incredibly smooth.
- Pour in the heavy cream and stir to mix in.
- Ladle the soup into bowls and garnish with fresh thyme, a drizzle of olive oil and additional grating of black pepper and salt.
Video
Notes
- Use only the light green and white parts of the leek. The very dark green are too fibrous and won't blend well. Save those to make a homemade stock!
- Add enough stock not completely cover the vegetables. If theres not enough liquid, it could make the soup gummy.
- Saute the leeks before adding the other ingredients to sweeten them.
- Blend the soup while it's still warm so it blends easily and becomes creamy.
- Leeks freeze very well! Slice the leeks thin, wash and dry well then store in resealable plastic bag.
Karen says
Fantastic soup that dairy intolerant folks can easily adapt!! My husband and I like potatoes with the skins on so I have made it that way both times. Amazing! I am dairy intolerant and I have adapted this recipe easily by substituting almondmilk cream cheese. In a separate bowl I use a dash of almondmilk and a ladle of the hot broth to add to my almondmilk cream cheese (with chives) to smooth it out before adding it to my soup. I hope this added note helps others like me enjoy your tasty soup.
Samantha Ferraro says
Thank you so much Karen and what a fantastic recommendation and substitution! Happy New Year- Samantha
MaryAnn says
Just made your recipe and it couldn’t be easier! Loved that it didn’t require a lot of extra spices, but was full of flavor!! Thanks for the recipe!!
Samantha Ferraro says
Fantastic MaryAnn. My new motto may be, Keep It Simple Always. Have a great week, Samantha.
Phyllis says
I am sorry to try to improve Julia’s recipe, but some chopped kale sweated in at the end was sooo good
SK says
Decent but if you have additional notes like not adding the darker part of the greens of the leeks, perhaps you should move that suggestion to the prep of the leeks and not as an afterthought.
Samantha Ferraro says
Happy Saturday SK, Great idea.Great feedback like yours is so helpful and necessary. Have a great remainder of the weekend, Samantha.
Ann Gray says
So pleased I tried this soup recipe. I normally go for spice,but must admit flavour won the day. Really cold day here,so was so wonderful.🥰
Samantha Ferraro says
Hello Ann, So glad to hear it "won the day". We are in the Pacific Northwest and soup is our go-to on chilly days. We understand the need for Spice as spicy sweet and spice is in our Top 5 soups. Have you tried my https://littleferrarokitchen.com/persian-lemon-chicken-soup/ if youu tell me what you think. Now you got us thinking about which soup to do next. Have a great new Year and thank you for the feedback, Samantha.
Michelle says
I can't seem to find a serving size on the recipe. Is it per cup? Soup is amazing and easy to make.
Samantha Ferraro says
Hi Michelle, You are exactly right, one serving is a Cup, (8 Ounces). It really is very easy to make and so wonderful. Thanks for writing, Have a great New Year, Samantha.
Robin says
Made it for dinner tonight, it was so delicious I can't wait to make it again. Their were three of us eating it and we ate it all. It doesn't make a lot.
Samantha Ferraro says
Hi Robin, We are so glad you thought it was delicious. As far as Quantity, you are 100% right. We had the Potato Leek Soup and a Grilled cheese sandwich and we all could have had another bowl. Have a great New Year, Thanks for following my recipes, Samantha.
Lynne says
You may think I’m exaggerating when I say that this is life-changing soup but I’m not. This is by far the best soup I’ve ever made in my entire life. I am recommending it to everyone and I have made it for three days in a row. 10 stars. Simplicity done perfect. I have added bacon, turkey, and chicken when I’m serving it just for more protein, but it is simplicity done perfectly by itself. I love it on its own so often than I frequently forget to add my protein macros.
Samantha Ferraro says
Lynne, WOW so glad to hear it.The addition of bacon, turkey, and chicken sound Wonderful. We will follow your lead and try the additions next time we make this soup. Have a great New Year, Thank you so much for the comment, Samantha.
Susie says
OMG, same! Lynne, I actually saw your comment before I made it (for the first time) a week ago, and it sold me on giving it a try. It's so simple, yet elegant. Btw, this is the first time I've ever commented on a recipe, and I use a ton of recipes I find online. It's perfection! Thank you for sharing this, Samantha!
Samantha Ferraro says
Susie, so wonderful to hear that your also sold on this recipe. And you are a first time recipe comment person, You have no Idea how wonderful I feel when comments like this come in. It really is the reason I continue to post and work on new recipes. Thank you so MUCH, Samantha.
Angelica Chadwick says
How much is considered in a serving?
Samantha Ferraro says
Hello Angelica, (Love that name). One serving is One cup or 8 Ounces roughly. Have a great Holiday. Samantha.
Angelica Chadwick says
Thank you so much! You as well! I make this every Christmas for my family but am always using a different recipe. Was looking for one that was similar to the one I had started to use 10 years ago and this looks like a winner. Making it in a few hours! Happy Holidays as well!
Nicole M Slechta says
I made this tonight, super delicious. We omitted the heavy cream and it still came out perfect. So simple yet so flavorful. Thank you for sharing. Paired it with a simple mixed greens salad and basic homemade dressing.
Samantha Ferraro says
Nicole, Great to hear. Leaving out the Heavy Cream is sometimes necessary for our guests also. Thank you so much for the feedback. Samantha.
W.Eckland says
Our daughter made it and it's an instant favorite! I tried it warm and cold and loved both! Also, I just checked, and it's naturally gluten-free (if one doesn't add croutons or anything), so it's a go-to for our gluten-free friends! Deliscious!
Samantha Ferraro says
Fantastic Eckland, The combination of potato and leek is Wonderful. So glad you love the recipe. Samantha.
Mike says
Potato's and Leeks which are in the Garlic onion kinda family. Ok I can do this in a blender so this is definitely on the list. It sounds a bit like a chilled soup called vichyssoise.
Andrea says
Sometimes, I forget how the simplest recipes are the yummiest!
Samantha says
Hi Andrea! I say that all the time! Simple is always the best 🙂
Kim Bee says
This is amazing Sam. I've never made it but have always wanted to.
CW says
I kept seeing recipes for potato leek soup and how is such a classic and honestly couldn't imagine what the fuss could be about. Finally, I decided to see for myself and choose this recipe based off Julia Childs' because, well, Julia Child! I'm so upset I missed SO many years of my life without this delicious and easy- to-throw-together soup! I'm not exaggerating when I say I now make this at least once a week.
Samantha Ferraro says
CW, you can always make up the missed time by doing more Julia recipes. HAHA. This is easily my most popular Julia recipe. The flavor is wonderful. I never would have thought Leek and potatoes go together till we tried it. Thanks for the Great feedback, Happy New Year, Samantha.