Potato leek soup is a classic French soup perfect for a winter meal. Julia Child’s potato leek soup is simple and deliciously comforting, and here’s how to make it.
Start by sautéing some chopped leeks and potatoes in olive oil until they’re softened. Then add vegetable stock and bring the soup to a simmer and cook until the veggies are tender.
Once the soup is cooked, puree it until it’s smooth. Season it with salt to taste and lemon juice. Ladle into bowls and enjoy. Garnish with crème Fraiche and minced parsley.
You can also add green onions, a stick of butter, garlic, and whole milk to give the soup a distinct flavor and make it a great hearty meal in moderation. Buttermilk will also add brightness and tang to the rich soup.
Julia Child’s potato leek soup is the perfect hearty bowl of soup on a cold day. While scrolling down you will come across essential equipment and ingredients to make this hearty soup. Here’s how to make Julia Child’s potato leek soup. You can also check out some other Julia Child’s recipes.
Other Julia Child’s Recipes That You Can Try
- Julia Child’s Chocolate Almond Cake
- Julia Child’s Chocolate Mousse
- Julia Child’s Chocolate Cake Reine De Saba
- Julia Child’s Chicken And Mushrooms
- Julia Child’s Cheese Souffle
- Julia Child’s Tuna Sandwich
- Julia Child’s Potato Salad
- Julia Child’s Bruschetta
- Julia Child’s Hollandaise Sauce
- Julia Child’s Turkey
What Equipment Will You Need To Make Julia Child’s Potato Leek Soup?
- Stockpot – Cook chopped potato and leeks and boil vegetable stock in a stockpot until they are soft and slightly brown.
- Immersion Blender – Blend the soup until it is smooth with an immersion blender.
- Knife – Chop the russet potatoes and leeks into chunks for easy cooking.
- Chopping Board – Place the chopping board under the veggies before chopping them.
- Spatula – Spoon egg mixture with a spatula carefully over the mixture.
- Grater – Grate the Gruyere cheese with a grater to add it to the pie for a cheesy bite.
How Much Time Will You Need To Make Julia Child’s Potato Leek Soup?
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 20 Minutes | 50 Minutes | 1 Hour 10 Minutes |
What Ingredients Will You Need To Make Julia Child’s Potato Leek Soup?
- Canola Oil – Canola oil is a safe and healthy choice for cooking potatoes and leeks.
- Medium Russet Potatoes – Peel and chop the russet potatoes for a dry, light, and fluffy texture that is chewy when cooked
- Vegetable Stock – Vegetable stock would be the best choice for making vegan soup as it adds and balances the flavor.
- Kosher Salt – Add kosher salt to enhance the soup’s flavor instead of making it salty.
- Leeks – Add chopped leeks for a sweet and oniony flavor, giving the soup depth flavor.
- Heavy Cream – Heavy cream will give a silky mouthful and rich flavor to the soup.
- Lemon Juice – Lemon juice will brighten up and balance the salty and rich flavors of the soup, making the ingredients come in line.
- Parsley – Parsley will brighten the flavors, balancing the savory dishes.
- Crème Fraiche – Crème fraiche will add a fresher, more decadent and tangier taste to the soup.
Steps To Make Julia Child’s Potato Leek Soup
1. Beginning
Peel and chop the russet potatoes roughly. Cut the cleaned leeks in half, lengthwise, and then slice them thinly.
Squeeze lemon juice up to one to two tablespoons in a bowl and keep it aside. Mince the parsley leaves for topping.
2. Making Of The Soup
Over medium heat, cook peeled and chopped russet potatoes and leeks with canola oil over a large stockpot.
Cook the veggies for about 8 to 12 minutes or until the vegetables soften and turn slightly brown. Stir occasionally to avoid overcooking.
Add the vegetable stock to the vegetables in a stockpot. Please bring it to a boil and simmer it for about 30 to 40 minutes or until the vegetables are tender.
3. The Closing Chapter
Blend the mix with an immersion blender until it is smooth. Now add heavy cream to the blended soup and season it with kosher salt to taste. Add a spoonful of lemon juice and mix it well.
Ladle the soup into bowls and decorate it with shredded crème Fraiche and minced parsley.
Nutritional Information
| 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 |
How Will Julia Child’s Potato Leek Soup Look And Taste Like?
Julia Child’s potato leek soup is creamy, flavorful, and just the right amount of comforting. This soup is creamy and delicious, with notes of sweetness from the leeks, and it’s the perfect comfort food for a cold winter’s day.
Recipe Card
Julia Child’s Potato Leek Soup
Equipment
Ingredients
- 5 Medium Russet Potatoes (Peel the potatoes and roughly chop them)
- 3 large Leeks (cleaned and thinly sliced)
- ½ cup Heavy Cream
- ½ cup Crème fraiche
- 6 cups Vegetable Stock
- 2 tablespoons Lemon Juice (freshly squeezed)
- 2 tablespoon Canola Oil
- ¼ teaspoon Kosher Salt
- ⅓ cup Parsley (minced)
Instructions
- Peel and chop the russet potatoes roughly. Cut the cleaned leeks in half, lengthwise, and then slice them thinly.
- Squeeze lemon juice up to one to two tablespoons in a bowl and keep it aside. Mince the parsley leaves for topping.
- Over medium heat, cook peeled and chopped russet potatoes and leeks with canola oil over a large stockpot.
- Cook the veggies for about 8 to 12 minutes or until the vegetables soften and turn slightly brown. Stir occasionally to avoid overcooking.
- Add the vegetable stock to the vegetables in a stockpot. Please bring it to a boil and simmer it for about 30 to 40 minutes or until the vegetables are tender.
- Blend the mix with an immersion blender until it is smooth.
- Now add heavy cream to the blended soup and season it to taste with kosher salt. Add a spoonful of lemon juice and mix it well.
- Ladle the soup into bowls and decorate it with shredded crème Fraiche and minced parsley.
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.
