You must have tried various homemade soups on hot days. But when you don’t have enough time to prepare the meal and make something comforting, Julia Child’s potato leek soup comes into play.
This soup is both comforting and filling. Plus, it is easy to prepare. Unlike many other soups, it has chunky potato and leek, which adds texture to the cozy soup. When designing this soup, our chef chooses to give his total effort. He cooked the leeks and potatoes until flavorful instead of just browning them.
Our chef only suggested keeping in mind while making this soup to let the leeks cook slowly without letting them brown. Also, he asked not to over-boil the potatoes; otherwise, it would turn mushy and will result in watery soup.
So, it was just a snippet of Julia Child’s potato leek soup. It will help if you review the guide for detailed information, including recipe steps, tips, storage, etc. Let’s start making this soup and enjoy the meal without any further ado.
Is This The Exact Julia Child’s Potato Leek Soup Recipe?
Yes, this is the exact Julia Child’s potato leek soup that our chef has prepared. We’ve followed the same recipe as the renowned chef does. It’s the same nine-ingredient recipe.
We were initially skeptical about this recipe, but it was the best comfort food. It was delicious, smooth, and, best of all, it was easy to prepare. All you have to do is follow this recipe guide thoroughly for the best results.
Is Julia Child’s Potato Leek Soup Different From Regular Potato Leek Soup?
Julia Child’s potato leek soup differs from the regular potato leek soup. We have added cream to make this soup creamy, while everyday recipes skip using cream. Besides this, the renowned chef has also prepared this soup from fresh leeks, while other recipes might sometimes include frozen florets.
Other than this, we have used russet potatoes for this soup, while other recipes use Yukon gold potatoes or a combination of both potatoes. Many recipes add veggies like celery, but we have kept it simple.
Why You’ll Love This Julia Child’s Potato Leek Soup?
- Easy – Julia Child’s potato leek soup is relatively easy to prepare. Also, you don’t need fancy ingredients to make this soup.
- Delicious – This soup is made without roux but yields creamy, smooth, pale yellow with chunks of potato leek.
- Versatile – This potato leek soup is highly versatile, and you can add or swap any ingredient as per your taste.
Is This Julia Child’s Recipe Vegan And Gluten-Free?
This Julia Child’s potato leek soup is not vegan as it contains heavy cream and creme fraiche. But you can make it vegan-free by substituting it with coconut cream, cashew cream, or onion cream.
The best part of this recipe is that it is gluten-free and doesn’t contain any flour. The main ingredients in this soup are potatoes, leeks, and broth, all of which are naturally gluten-free. However, some recipes call for flour or heavy cream.
Equipment Required For Julia Child’s Potato Leek Soup
- Stock Pot – Cook russet potatoes, leeks, and vegetable stock in a stockpot until they are soft and slightly brown.
- Immersion Blender – Blend the cooked soup in an immersion blender until it is smooth.
- Knife – Chop the veggies into chunks for easy cooking.
- Chopping Board – Chop the veggies on a chopping board for fine cutting.
- Spatula – Carefully mix the mixture well with a spatula.
What If You Don’t Have An Immersion Blender?
Need an immersion blender? Fret not! You can still make this potato leek soup. You only need a food processor or potato masher to puree the soup until they are smooth. But make sure not to work on the soup, as this can make it too soft and pasty.
If you don’t have a food processor or potato masher either, you can use a fork to mash the potatoes. Or you can cook the soup in the slow cooker for six to eight hours until the potatoes are tender.
Julia Child’s Potato Leek Soup Ingredients
- Medium Russet Potatoes – We’ve used russet potatoes for this soup to add a dry, light, and fluffy texture.
- Heavy Cream – Add half a cup of heavy cream to make this soup creamy and velvety.
- Crème Fraiche – Top your soup with a dollop of crème fraiche to add a luxurious and tangier flavor to the soup.
- Lemon Juice – Freshly squeezed lemon juice into the soup to brighten and balance the soup’s salty and rich flavors, bringing the elements together.
- Vegetable Stock – Vegetable stock is the most excellent option for creating vegan soup because it provides flavor and balances it out.
- Canola Oil is a healthier option for cooking potatoes and leeks.
- Leeks – Leeks are another key ingredient that will add a sweet and oniony taste to the soup.
- Parsley – Top your leek and potato soup with chopped parsley to brighten the flavors.
- Kosher Salt – Use kosher salt to improve the soup’s flavor rather than making it salty.
- Black Pepper – Spice this potato leek soup by adding a dash of black pepper.
Julia Child’s Potato & Leek Soup Ingredients Substitutions
- Oil – Substitute canola oil with the butter for a richer flavor.
- Heavy Cream – Instead of adding heavy cream, use milk, half-and-half, or almond milk. Also, if you use plant-based milk, add a bit of cornstarch or flour to thicken this soup.
- Stock – Substitute vegetable stock with beef, mushroom, or chicken broth.
- Leeks – If you can’t find leeks, you can substitute onions. However, leeks have a milder flavor than onions, so you may need to add more salt and pepper to the soup.
- Potatoes – You can substitute russet potatoes with Yukon Gold or sweet potatoes.
Julia Child’s Potato & Leek Soup Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 20 Minutes | 50 Minutes | 1 Hour 10 Minutes |
How To Properly Cut And Clean Leeks For This Recipe?
The potato leek soup is simple, but you must first deal with the leeks. They’re sandy and dirty, so wash them thoroughly. Then, remove and discard the root ends and thick, dark green parts.
Cut the leeks in half lengthwise and rinse each half under cold water, pushing separate layers to remove dirt. After cleaning the leeks, roughly cut them – four large leeks should provide around five cups of chopped leeks.
Julia Child’s Potato Leek Soup Recipe Steps
Step 1- Heat the oil in a large pot over medium heat; cook diced leek in canola oil.
Step 2- Add sliced potatoes to the pot and cook until the veggies soften and brown slightly.
Step 3- Pour in the vegetable stock and boil for 30 to 40 minutes.
Step 4- Once boiled, carefully transfer the mixture into a blender.
Step 5- Blend the mixture in an immersion blender until smooth.
Step 6- Season it with salt and pepper and sprinkle chopped parsley.
Step 7- Add the heavy cream and freshly squeezed lemon juice.
Step 8- Ladle the soup into a bowl and serve with creme fraiche.
Step 9- Your Julia Child’s Potato Leek Soup is ready.
Tips To Make This Julia Child’s Potato Leek Soup Better
- Let the leeks cook slowly without letting them brown. Just soften them and boil them in broth.
- You can add a combination of cream and buttermilk to add this soup a creamy texture and light acidity. It will make the soup a brighter, tastier soup.
- For an extra-smooth soup, pass the boiled potatoes through a fine-mesh strainer.
- Boil the potatoes until tender; else it will turn mushy. So, don’t overcook the potatoes; it will make the soup watery.
- If you want a thicker soup, add a bit of cornstarch or flour before pureeing.
- You can add other veggies, such as carrots, celery, or mushrooms, to make it more flavorful.
- Add some garlic or ginger to the soup for extra flavor.
- If you want to make the soup ahead of time, you can do so and then reheat it before serving.
What If My Potato Leek Soup Is Too Thick?
If your potato leek soup turns too thick, thin it out by adding:
- More broth or water. It is a simple and basic solution that will keep the soup’s flavor the same.
- Milk or cream. It will make your soup richer and creamier.
Other than this, you can also puree the soup in a blender or food processor. It will break down the potatoes and leeks, making the soup thinner.
How Will This Potato Leek Soup Look And Taste Like?
Recreating Julia Child’s potato leek soup is flavorful. This soup, prepared by our chef, is creamy and pale yellow with chunks of potato and leek.
When we tasted it, it had a mild and sweet flavor with a hint of oniony taste. Russet potatoes made this soup thicker and heavier. At the same time, the heavy cream made this soup richer and creamier.
Julia Child’s Potato & Leek Soup Nutritional Values
This Julia Child’s potato leek soup is unhealthy as it contains heavy cream, creme fraiche, and starchy potatoes. But you can make it healthy by swapping the ingredients with healthy and nutritious ingredients. Still, if you want to know more about its nutritional value, take a look at the table below:
| Calories | 152 kcal |
| Protein | 6.5 g |
| Carbohydrates | 25.1 g |
| Fiber | 2.1 g |
| Sugar | 2.9 g |
| Fat | 3.7 g |
| Cholesterol | 7.8 mg |
| Vitamin A | 826.1 iu |
| Vitamin C | 24.4 mg |
| Calcium | 62.7 mg |
| Iron | 2 mg |
| Potassium | 711.7 mg |
| Sodium | 629.8 mg |
Can You Make These Potato Leek Soup Ahead Of Time?
Yes, you can make this potato leek soup ahead of time. Prepare the soup as directed, but don’t puree it. Then, let it cool completely.
Transfer the soup to an airtight container and refrigerate for three days. When you are ready to serve, reheat the soup until warmed through and puree the soup until smooth. Then top it with creme fraiche.
How To Store This Potato Leek Soup Properly?
You can store leftover potato leek soup in a few different ways:
- Refrigeration – Let the soup cool completely and transfer this potato leek soup to an airtight container and cover it with a lid. Then, store the soup in the refrigerator for up to 3 days.
- Freezing – If you want to freeze the soup, transfer it to an airtight container and let it cool completely before freezing. Now, freeze the soup for up to 3 months.
Can You Reheat This Julia Child’s Potato Leek Soup?
This soup is served chilled, so you don’t need to warm it up. Still, if you wish to reheat this potato leek soup, follow these steps:
- Step 1: Remove the soup from the refrigerator and let it rest at room temperature.
- Step 2: Transfer the desired amount of soup to a pot or microwave-safe container.
- Step 3: If you stovetop, heat the soup over low-medium heat until warm enough. Be mindful while warming the soup, or it could affect its taste.
- Step 4: If using a microwave, place the microwave-safe bowl in the microwave and warm it for a minute or so at regular intervals.
What To Serve With Julia Child’s Potato & Leek Soup?
This Julia Child’s potato leek soup is perfect on its own. Pairing it with other recipes will complete it. Some of the options are:
- Julia Child’s Ratatouille – Serve Julia Child’s potato leek soup with ratatouille. This dish will perfectly balance the sweet and savory flavor of the soup.
- Julia Child’s Turkey – Serve your potato leek soup as a starter to turkey. It will add umami flavor to sweet soup.
- Julia Child’s Bruschetta – The soup will go well with savory, juicy, and toasted bruschetta. Its nice garlicky taste will pair well with the spicy soup.
- Julia Child’s Potato Salad – This potato salad will taste amazing with your refreshing potato leek soup. The recipe is quite simple. Even the flavors will be manageable for you.
- Julia Child’s Tuna Sandwich – Nothing can beat a tasty tuna sandwich with this soup. They are so unique, comforting, and delicious that you can’t even deny their taste.
Other Recipes To Try
So, it was all about Julia Child’s potato leek soup. It is easy, tasty, delicious, and perfect for a weeknight dinner. So, it’s a must-try recipe that can be prepared quickly.
Besides this, if you want to try more chef’s delight recipes, try your hands on Julia’s Child Bruschetta, Julia Child Potato Salad, Julia’s Child Chicken And Mushroom, Julia Child French Onion Soup, Julia Child’s Ratatouille, and Julia Child’s Cheese Souffle Recipe.
Recipe Card
Julia Child’s Potato Leek Soup
Equipment
- Stockpot
- Immersion Blender
- Knife
- Chopping Board
- Spatula
Ingredients
- 5 Medium Russet Potatoes (Peel the potatoes and roughly chop them)
- ½ cup Heavy Cream
- ½ cup Crème fraiche
- 2 tablespoons Lemon Juice (freshly squeezed)
- 6 cups Vegetable Stock
- 3 large Leeks (cleaned and thinly sliced)
- 2 tablespoon Canola Oil
- ⅓ cup Parsley (minced)
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
Instructions
- Heat the oil in a large pot over medium heat; cook diced leek in canola oil.
- Add sliced potatoes to the pot and cook until the veggies soften and brown slightly.
- Pour in the vegetable stock and boil for 30 to 40 minutes.
- Once boiled, carefully transfer the mixture into a blender.
- Blend the mixture in an immersion blender until smooth.
- Season it with salt, pepper and sprinkle chopped parsley. Then add add some heavy cream and freshly squeezed lemon juice.
- Ladle the soup into a bowl and serve with creme fraiche.
- Your Julia Child's Potato Leek Soup is ready to serve.
Nutrition
Frequently Asked Questions (FAQs)
What kind of potatoes should you use for potato leek soup?
We recommend using either Yukon gold or Russet potatoes for the soup, as it will result in a creamier texture. While red-skinned waxy potatoes aren’t the best for a soup as they tend to hold their shape, you want a potato that will purée well in this soup.
How can you make potato leek soup thick and creamy?
Just blend the cooked soup in an immersion blender until thick and smooth. If you are using Yukon gold potatoes, they will produce a creamy texture. If you want chunky soup, only purée half.
Why is my potato leek soup gluey?
If the potatoes are blended too thoroughly, they release gelatinized starch into the broth, slimming the soup.
Which part of the leek is used in soup?
Many recipes call for just the white part of the leeks to give the soup a paler color, but using the green part will add flavor and provide brilliant light green to the soup.
Conclusion
If you’re looking for a delicious and easy soup at home, give Julia Child’s potato leek soup a try. You won’t be disappointed! If you’ve yet to try Julia Child’s potato leek soup, you’re missing a real treat.
