Description
Experience the comforting and rich flavors of Julia Child’s Creamy Potato Leek Soup, a smooth and velvety classic that combines tender Yukon gold potatoes, sautéed leeks, and fresh thyme in a luscious vegetable broth, finished with a touch of cream for added indulgence.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 medium Yukon gold potatoes, peeled and chopped
- 2 large leeks, cleaned and sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 cups vegetable stock
- 1 cup heavy cream
- 1 tablespoon fresh thyme leaves
Instructions
- Heat fats: In a large pot over medium heat, melt the olive oil and unsalted butter together until they are bubbling and combined, creating a flavorful base for the soup.
- Sauté leeks: Add the cleaned and sliced leeks to the pot, cooking them for about 5 minutes until they become softened, tender, and slightly glossy.
- Add potatoes and season: Stir in the chopped Yukon gold potatoes along with kosher salt and ground black pepper. Cook for a few minutes to incorporate flavors.
- Add stock and boil: Pour in the vegetable stock and bring everything to a boil, allowing the ingredients to meld and the potatoes to cook through.
- Simmer: Reduce the heat to a low simmer and cook gently for about 20 minutes, or until the potatoes are fork-tender and easily mashable.
- Blend soup: Using an immersion blender or regular blender, carefully blend the soup until completely smooth and creamy.
- Add cream: Return the pureed soup to the pot (if removed) and stir in the heavy cream until fully combined and heated through.
- Garnish and serve: Finish by garnishing with fresh thyme leaves and an extra sprinkle of black pepper before serving warm.
Notes
- Make sure to clean the leeks well, as they can hold dirt between the layers.
- You can substitute vegetable stock with chicken stock for a richer flavor if not strictly vegetarian.
- For a lighter version, reduce the heavy cream or substitute with half-and-half.
- Leftover soup stores well in the refrigerator for up to 3 days and can be frozen for up to a month.
- Reheat gently on the stovetop to avoid curdling the cream.
