Despite potatoes being my favorite vegetable, I have always been hesitant about trying a potato soup, as the idea of potatoes in a soup seemed bland to me. So, when I mentioned this to Chef Jasbir, he took it as a challenge to prove me wrong and prepared Julia Child’s potato and leek soup for me.
It took him only about an hour to prepare the soup. To my surprise, the air was filled with the aroma of the soup, and I couldn’t resist trying it. One spoonful of it, and I felt like I was in heaven. I’m not exaggerating; this soup was truly that delicious.
Moreover, I was surprised to learn that this classic French soup is actually called Potage Parmentier in French. So, I took the chef’s recipe and tried it on my own. That’s when I realized that it not only tastes delicious but is also so versatile that it can be customized in many ways.
It is prepared using simple pantry staples that are easily found year-round. Additionally, this soup freezes well, which means I can prepare it over the weekend and enjoy it on busy week days.
So, let’s not wait any longer and get into the recipe for this classic French soup. To help you enjoy the best version of it, I have also included a few tips and tricks that our chef shared with me to make this soup taste even better.
Equipment Required
- Dutch Oven: I use a Dutch oven to prepare this soup, but you can also use a stockpot.
- Peeler: I prefer using a peeler to peel the potatoes, but you can also use a sharp knife for the same.
- Sharp Knife: To roughly chop the potatoes and leeks, I use a sharp knife.
- Chopping Board: I usually use a wooden chopping board, but you can also use plastic or steel ones.
- Immersion Blender: I prefer using an immersion blender to blend the soup, but a blender with a jar can also do the job well.
- A Teaspoon: A teaspoon will be used to add the seasoning, as accurate seasoning of the soup is an important step.
- Serving Soup Bowls: I usually use a dark colored bowl to serve this soup because of its light and creamy color. However, you can use any color as per your liking.
Julia Child Potato & Leek Soup Ingredients and Substitutions
Julia Child Potato & Leek Soup Ingredients and SubstitutionsNote: The ingredients used in this recipe will help you make 6 servings. However, you can adjust the quantities of the ingredients to meet your requirements.
- 2 Tablespoons Canola Oil: You can also use grape seed oil as a substitute.
- 4 to 5 or 1 Pound of Medium Russet Potatoes: While russets are the best bet for any soup, Yukon gold is equally good as it provides a creamier texture.
- 6 Cups Vegetable Stock: I generally use chicken stock in all my soups as it enhances the taste.
- Kosher Salt: to taste
- 3 or 1 Pound of Leeks: You can also use onions as a substitute.
- ½ Cups of Heavy Cream: I sometimes substitute half and half and light cream for heavy cream.
- 1 to 2 Tablespoons (freshly squeezed) Lemon Juice: When I don’t have lemons at home, I use store-bought bottled lemon juice as a substitute.
- â…“ Cup (minced) Parsley: Coriander leaves can also be used as a substitute in this recipe.
- ½ Cup of Crème Fraiche: You can also add sour cream or hung curd as a substitute in this recipe.
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 15 Minutes | 50-60 Minutes | 1 Hour 15 Minutes |
How To Make Julia Child Potato & Leek Soup At Home
- Take a large stock pot and put oil into it. Then heat the oil over medium flame. Add leek to the oil and saute it until translucent.
- Then add evenly chopped potatoes to the pot and allow them to cook for about 8 to 12 minutes until the vegetables start to soften and turn slightly brown. This ensures that all the pieces are cooked properly. Keep stirring the potatoes occasionally to prevent them from sticking at the bottom of your pot.
- Next, add the vegetable stock to the vegetables. Bring it to a full boil and let it simmer for about 30 to 40 minutes or until the vegetables are tender.
- Its time to blend the mixture. Transfer it to a blending jar and wait for it to cool down.
- Then blend the soup on medium-high speed until it turns smooth in consistency.
- Now,transfer back the blended mixture back to the same stock pot and let it simmer.
- Season the potato and leek soup to taste with salt and pepper and add minced parsley.
- Then add some lemon juice and cream to the soup and mix it well.
- Finally, pour the soup into your serving bowls. Garnish it with crème fraiche. Enjoy this soup with your loved ones.
Expert Tips That I Recommend
Expert Tips That I Recommend- If you want to prevent your soup from getting mushy, make sure to blend it completely until it reaches a smooth consistency. You can use an immersion blender, or a high-powered blender to do the job.
- I usually don’t brown the leeks too much as they turn sweeter and make the soup taste sweet instead.
- You can keep the greens of the leeks for garnishing the soup while just using the whites for blending. I crisp up the green top of the leeks with some oil and garnish it in the soup. It adds texture and color to the soup and enhances the flavor.
- I also sometimes add buttermilk to get that extra tangy and rich flavor in the soup.
- Lastly, I finish my soup with a drizzle of good-quality olive oil.You can also sprinkle smoked paprika to add a gourmet touch.
FAQs About Julia Child Potato & Leek Soup
Nutritional Information Per Serving
Overall, the calorie intake through this soup is low and it is a good source of vitamins. Therefore, it makes for a healthy soup to enjoy daily.
I have mentioned the full nutritional profile of this recipe for your reference below.
| Calories | 299 Kcal |
| Total Fat | 16 g |
| Cholesterol | 34 mg |
| Sodium | 969 mg |
| Carbohydrates | 37 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Proteins | 5 g |
| Calcium | 82 mg |
| Iron | 2 mg |
| Potassium | 736 mg |
Julia Child’s potato and leek soup is not healthy to drink. It can also be enjoyed by people who follow vegetarian and gluten-free diets.
Recipe Variations For Different Diets
- Vegan Diet: People following a vegan diet can add silken tofu and soy milk instead of cream to this recipe. These little changes will make this soup vegan-friendly.
- Keto-Friendly Diet: I tried this soup recipe for my friend who was on a keto diet. I used cauliflower instead of potatoes and olive oil instead of canola, and the soup was just delicious. If you are on a keto diet, then I recommend you give it a shot; you will not be disappointed.
- Dairy-Free Diet: Only one ingredient that makes it unsuitable for lactose intolerants is cream. Luckily, it can be easily replaced with olive oil. Also, silken tofu and soy milk will work best too just as for a vegan diet.
Storing And Reheating This Recipe
Storing
- Refrigerator: Strong this soup is pretty easy. I usually store leftovers in an airtight container in the fridge. This way, they stay fresh and flavorful for 4-5 days.
- Freezer: Freezing is also a great way to enjoy this soup for a longer time. You can store it in an airtight container in the freezer, where it can last for up to 3 months. I always make sure to label the containers with the date to be on the safer side.
Reheating
- Crockpot: Although this is a little time-consuming, I prefer reheating potato and leek soup using this method for get-togethers or parties, as this way the soup tastes fresh and flavorful. All I do is transfer the soup to the slow cooker and let it heat on a slow heat for 1-2 hours.
- Stove: Potato and leek soup also heats well on the stove. I transfer the potato and leek soup to a Dutch oven and heat it, stirring occasionally, until it is heated through.
- Microwave: When I have to reheat a small serving of soup, I generally transfer it to a microwave-safe dish covered with a lid and microwave it for 2 minutes at 30-second intervals.
What To Serve With This Recipe
When I first tried this soup, it was so delicious on its own that I didn’t need anything on the side. However, with time, I developed a habit of adding toppings like mozzarella sticks, bacon, croutons, cheddar cheese, etc. These add-ons definitely enhanced the taste of my soup.
Apart from adding the toppings to this soup, you can also serve them along with a lot of dishes. They pair well with onion rings, ham and cheese sandwiches, lemon pepper chicken, Turkey sliders, garlic butter pork, grilled beef and so on.
Printable Version
Julia Child’s Potato Leek Soup
Ingredients
- 2 Tablespoons Canola Oil
- 4 to 5 Medium Russet Potatoes
- 6 Cups Vegetable Stock
- Kosher Salt
- 1 Pound Leeks
- ½ Cups Heavy Cream
- 1 to 2 Tablespoons Lemon Juice, freshly squeezed
- â…“ Cup Parsley, minced
- ½ Cup Crème Fraiche
Equipment
- Dutch Oven
- Peeler
- Sharp Knife
- Chopping Board
- Immersion Blender
- A Teaspoon
- Serving Soup Bowls
Instructions
- Take a large stock pot and put oil into it. Then heat the oil over medium flame. Add leek to the oil and saute it until translucent.
- Then add evenly chopped potatoes to the pot and allow them to cook for about 8 to 12 minutes until the vegetables start to soften and turn slightly brown. This ensures that all the pieces are cooked properly. Keep stirring the potatoes occasionally to prevent them from sticking at the bottom of your pot.
- Next, add the vegetable stock to the vegetables. Bring it to a full boil and let it simmer for about 30 to 40 minutes or until the vegetables are tender.
- Its time to blend the mixture. Transfer it to a blending jar and wait for it to cool down.
- Then blend the soup on medium-high speed until it turns smooth in consistency.
- Now, transfer back the blended mixture back to the same stock pot and let it simmer.
- Season the potato and leek soup to taste with salt and pepper and add minced parsley.
- Then add some lemon juice and cream to the soup and mix it well.
- Finally, pour the soup into your serving bowls. Garnish it with crème fraiche. Enjoy this soup with your loved ones.
Nutrition
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Conclusion
The idea of having potatoes in a soup was a bit weird to me. But Chef Jasbir aced this Julia Child’s potato and leek soup like a pro. Since then, I have fallen in love with this soup and would like you to also try it out.
Don’t be hesitant like I was and give this soup a shot. All you have to do is follow this recipe step by step and you are in for a delicious treat. Once done relishing this soup, don’t forget to leave your delightful experience in the comment section below.
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