Hamdi Saidani This delicious Julia Child Potato Leek Soup is creamy, comforting, and easy to make. It’s a classic, warm bowl of goodness perfect for a quick lunch or light dinner. Made with simple ingredients like potatoes, leeks, and broth, you can customize it with extra herbs or crispy croutons for added texture.
Ingredients Needed
- 3 tablespoons unsalted butter
- 4 large leeks (white and light green parts only), roughly chopped (about 5 cups)
- 3 cloves garlic, peeled and smashed
- 2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
- 7 cups (1.65 liters) chicken or vegetable broth
- 2 bay leaves sprigs fresh thyme
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup heavy creamChives, finely chopped, for serving
How To Make Potato Leek Soup Recipe
- Sauté the leeks and garlic: Melt butter in a large soup pot over medium heat. Add chopped leeks and garlic, stirring regularly, and cook for about 10 minutes until soft and wilted. Avoid browning by adjusting the heat as needed.
- Add potatoes and broth: Stir in the potatoes, broth, bay leaves, thyme, salt, and black pepper. Bring to a boil, then cover and reduce heat to low. Simmer for about 15 minutes until the potatoes are very soft.
- Blend the soup: Remove bay leaves and thyme sprigs. Use an immersion blender to purée the soup until smooth. If using a regular blender, let the soup cool slightly and blend in batches.
- Add cream and adjust consistency: Stir in the heavy cream and bring back to a gentle simmer. Taste and adjust seasoning if needed. If the soup is too thick, add a little more broth or water. If too thin, simmer until thickened.
Recipe Tips
- Use fresh leeks only: Older leeks can be tough and bitter. Always use fresh, firm leeks for the best flavor.
- Cook leeks slowly: Don’t rush this step. Cooking them gently makes them sweet and soft without burning.
- Cut potatoes evenly: Chopping them into equal sizes helps them cook at the same time, making the soup smooth.
- Blend carefully: If using a blender, let the soup cool slightly to avoid splattering hot liquid.
- Adjust thickness: If the soup is too thick, add more broth. If too thin, simmer longer to reduce.
How To Store & Reheat Leftovers
- Refrigerate: Transfer leftovers potato leek soup to an airtight container and store it in the fridge for up to 4 days.
- Freeze: Pour leftovers potato leek soup into a freezer-safe container, leaving some space for expansion. Freeze for up to 3 months. To use, thaw in the fridge overnight before reheating on the stove over low heat.
- Freeze: After cooling, pour leftovers potato leek soup into a freezer-safe container. Leave some space for it to expand. Freeze for up to 3 months. To use, thaw in the fridge overnight, then warm it up on the stove.
- Reheating: reheat leftovers potato leek soup on the stovetop for 5-7 minutes or in the microwave for 2-3 minutes, stirring occasionally.
Nutrition Fact
Serving Size: 1 cup (227g)
- Calories: 126
- Total Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 5mg
- Sodium: 400mg
- Potassium: 400mg
- Total Carbohydrate: 20g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 3g
More Julia Child Recipes:
Julia Child Potato Leek Soup Recipe
Description
This delicious Julia Child Potato Leek Soup is creamy, comforting, and easy to make. It’s a classic, warm bowl of goodness perfect for a quick lunch or light dinner. Made with simple ingredients like potatoes, leeks, and broth, you can customize it with extra herbs or crispy croutons for added texture.
Ingredients
Instructions
- Sauté the leeks and garlic: Melt butter in a large soup pot over medium heat. Add chopped leeks and garlic, stirring regularly, and cook for about 10 minutes until soft and wilted. Avoid browning by adjusting the heat as needed.
- Add potatoes and broth: Stir in the potatoes, broth, bay leaves, thyme, salt, and black pepper. Bring to a boil, then cover and reduce heat to low. Simmer for about 15 minutes until the potatoes are very soft.
- Blend the soup: Remove bay leaves and thyme sprigs. Use an immersion blender to purée the soup until smooth. If using a regular blender, let the soup cool slightly and blend in batches.
- Add cream and adjust consistency: Stir in the heavy cream and bring back to a gentle simmer. Taste and adjust seasoning if needed. If the soup is too thick, add a little more broth or water. If too thin, simmer until thickened.
Notes
- Use fresh leeks only: Older leeks can be tough and bitter. Always use fresh, firm leeks for the best flavor.
- Cook leeks slowly: Don’t rush this step. Cooking them gently makes them sweet and soft without burning.
- Cut potatoes evenly: Chopping them into equal sizes helps them cook at the same time, making the soup smooth.
- Blend carefully: If using a blender, let the soup cool slightly to avoid splattering hot liquid.
- Adjust thickness: If the soup is too thick, add more broth. If too thin, simmer longer to reduce.
Julia Child Potato Leek Soup Recipe
