Julia Child's Potato Leek Soup
Julia Child's potato leek soup is a classic dish that never goes out of style. This soup is perfect for winter days and is easy to make. This soup is simple to make and perfect for a chilly winter day.
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Chef's Delight
Cuisine American
Servings 6
Calories 152 kcal
Stockpot
Immersion Blender
Knife
Chopping Board
Spatula
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
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.
Calories: 152 kcal | Carbohydrates: 25.1 g | Protein: 6.5 g | Fat: 3.7 g | Cholesterol: 7.8 mg | Sodium: 629.8 mg | Potassium: 711.7 mg | Fiber: 2.1 g | Sugar: 2.9 g | Vitamin A: 826.1 IU | Vitamin C: 24.4 mg | Calcium: 62.7 mg | Iron: 2 mg
Keyword Classic Julia Child's Potato Leek Soup, Julia Child's, Julia Child's Potato Leek Soup