Imen Dridi Julia Child’s Potato Leek Soup is made with Yukon gold potatoes, buttery leeks, unsalted butter, salt and pepper, vegetable stock, and heavy cream, garnished with fresh thyme and olive oil, and takes just 45 minutes to prepare!
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🧡 Why You’ll Love This Potato Leek Soup Recipe:
- Rich Flavor: The combination of buttery leeks, Yukon gold potatoes, and vegetable stock creates a deliciously rich and hearty flavor.
- Creamy Texture: Blending the soup until smooth results in a luxurious, creamy texture that’s satisfying with every spoonful.
- Simple Ingredients: With just a handful of basic ingredients, this recipe is easy to whip up, perfect for a cozy weeknight meal.
❓ What Is Julia Child’s Potato Leek Soup Recipe?
Julia Child’s Potato Leek Soup recipe features sautéing leeks, and Yukon gold potatoes in butter, simmering in vegetable stock, blending until smooth, adding heavy cream, and garnishing with thyme, olive oil, salt, and pepper.
🥔 Julia Childs Potato Leek Soup 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
🍵 How To Make Julia Childs Potato Leek Soup
- Melt the butter in a medium pot over medium heat. Toss in the leeks once the butter has melted, and sauté for around 7 to 8 minutes, or until they are softened but not caramelized.
- Incorporate the potato cubes and sprinkle with salt and pepper.
- Toss in the vegetable stock until the veggies are covered, then cover with a lid (leaving a small opening) and heat to a high simmer.
- Cook the soup for around 35 minutes, or until the potatoes are very soft.
- Blend the soup until it’s completely smooth, using an immersion blender or a high-powered blender. Once done, remove it from the heat.
- Add the heavy cream and stir until combined.
- Spoon the soup into individual bowls and top with chopped fresh thyme, olive oil, and more salt and pepper.
💭 Recipe Tips
- For a smoother consistency, blend the soup in batches and pass it through a fine mesh sieve if desired.
- Adjust seasoning according to taste preference, adding more salt and pepper if needed.
- Garnish with fresh thyme and a drizzle of olive oil for an extra burst of flavor and elegance.
🍳 What To Serve With Potato Leek Soup?
Serve Potato Leek Soup with chicken wings, soft pretzels, green beans with bacon, baked salmon, grilled cheese sandwich, roasted Brussels sprouts, Caprese salad, garlic bread, deviled eggs
🎚 How To Store Leftovers Potato Leek Soup?
- In The Fridge: Store cooled leftover potato leek soup in an airtight container for 4 to 5 days.
- In The Freezer: Freeze leftover potato leek soup in individual portions or larger batches in freezer-safe containers for up to 3 months.
🥵 How To Reheat Leftovers Potato Leek Soup?
- Stove: Reheat leftover potato leek soup gently for 3 minutes over medium heat, stirring occasionally until warmed through.
- Microwave: Hea leftover potato leek soup in microwave-safe bowls in 1-2 minute intervals, stirring in between, until heated.
FAQs
Why is my leek and potato soup grainy?
Your potato leek soup may become grainy if the potatoes are overcooked, breaking down and altering the soup’s texture.
How do you thicken potato leek soup?
To thicken potato leek soup, mix cornstarch with cold water or add a slice of bread to absorb excess liquid.
Why is my potato leek soup bitter?
Your potato leek soup may turn bitter if leeks are overcooked or burnt, releasing unpleasant flavors; monitor cooking time carefully.
Why is my potato leek soup gummy?
Your potato leek soup may turn gummy if the potatoes are too small, releasing excess starch when pureed, and altering the texture.
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Julia Childs Potato Leek Soup Nutrition Facts
- Calories 215
- Total Fat 8.3g
- Saturated Fat 3.7g
- Trans Fat 0.2g
- Cholesterol 20mg
- Sodium 1665mg
- Potassium 547mg
- Total Carbohydrates 32g
- Dietary Fiber 3.2g
- Sugars 7.1g
- Protein 5.6g
Julia Child Potato Leek Soup Recipe
Description
Julia Child’s Potato Leek Soup is made with Yukon gold potatoes, buttery leeks, unsalted butter, salt and pepper, vegetable stock, and heavy cream, garnished with fresh thyme and olive oil, and takes just 45 minutes to prepare!
Ingredients
Instructions
- Melt the butter in a medium pot over medium heat. Toss in the leeks once the butter has melted, and sauté for around 7 to 8 minutes, or until they are softened but not caramelized.
- Incorporate the potato cubes and sprinkle with salt and pepper.
- Toss in the vegetable stock until the veggies are covered, then cover with a lid (leaving a small opening) and heat to a high simmer.
- Cook the soup for around 35 minutes, or until the potatoes are very soft.
- Blend the soup until it’s completely smooth, using an immersion blender or a high-powered blender. Once done, remove it from the heat.
- Add the heavy cream and stir until combined.
- Spoon the soup into individual bowls and top with chopped fresh thyme, olive oil, and more salt and pepper.
Notes
- For a smoother consistency, blend the soup in batches and pass it through a fine mesh sieve if desired.
Adjust seasoning according to taste preference, adding more salt and pepper if needed.
Garnish with fresh thyme and a drizzle of olive oil for an extra burst of flavor and elegance.
