Julia Child Potato Leek Soup Recipe
The Julia Child Potato Leek Soup Recipe is a classic, creamy and comforting soup perfect for any season. This soup is smooth, flavorful and easy to make.
Ingredients
- 4 large leeks cleaned and sliced
- 4 medium potatoes peeled and diced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt to taste
- Black pepper to taste
- Fresh chives or parsley for garnish
Instructions
Prepare the Leeks
- Trim and slice the leeks. Rinse thoroughly to remove all dirt. Leeks can hold sand, so clean carefully before cooking.
Cook the Leeks
- In a large pot, heat butter and olive oil over medium heat. Add leeks and cook for 5–7 minutes until soft, not browned.
Add Potatoes and Broth
- Add diced potatoes to the pot. Pour in chicken or vegetable broth. Stir to combine and bring to a boil.
Simmer Until Tender
- Reduce heat and simmer for 20 minutes. Cook until potatoes are tender and can be pierced easily with a fork.
Blend the Soup
- Use an immersion blender or regular blender. Puree the soup until smooth and creamy. Be careful with hot liquids.
Add Cream
- Stir in heavy cream. Heat gently but do not boil. Taste and adjust salt and black pepper as needed.
Serve
- Pour soup into bowls. Garnish with fresh chives or parsley. Serve hot with crusty bread or a side salad.
Notes
- Clean leeks thoroughly to remove all sand and dirt.
- Use starchy potatoes like Russet for a creamy texture.
- Do not brown leeks; they should remain soft and light.
- Use an immersion blender for easier blending and smooth texture.
- Adjust cream amount for richer or lighter soup.