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Julia Child's creamy potato leek soup with fresh thyme and olive oil on top.
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5 from 25 votes

Julia Child's Creamy Potato Leek Soup

This creamy potato leek soup is easy to make with just a handful of ingredients! Including sautéed leeks, creamy potatoes and a touch of cream that is blended until velvety smooth.
Nutritional Information and serving size is, (1) cup or 8 Ounces.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Appetizer, Lunch, Main, Soup
Cuisine: French
Keyword: creamy potato leek soup, Julia Child potato leek soup, Julia Child vichysoisse
Servings: 6 servings
Calories: 366kcal

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.
  • Pour the vegetable stock in, making sure all of the vegetables are completely covered and place a lid on, 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.
  • Label the soup int 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.

Nutrition

Calories: 366kcal | Carbohydrates: 47g | Protein: 12g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 43mg | Sodium: 467mg | Potassium: 1025mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2339IU | Vitamin C: 37mg | Calcium: 109mg | Iron: 4mg