Description
Julia Child’s potato leek soup whispers French countryside comfort with its silky elegance. Creamy potatoes and delicate leeks dance together, creating a luxurious soup that welcomes you to savor each spoonful of classic Parisian culinary tradition.
Ingredients
Scale
Main Vegetables:
- 2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
- 4 large leeks (white and light green parts only), roughly chopped (about 5 cups)
- 3 cloves garlic, peeled and smashed
Liquid and Dairy:
- 7 cups (1.65 liters) chicken or vegetable broth
- 1 cup heavy cream
- 3 tablespoons unsalted butter
Herbs and Seasonings:
- 2 bay leaves sprigs fresh thyme
- 1 teaspoon salt
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- Chives, finely chopped, for serving
Instructions
- In a spacious cooking vessel, gently melt unsalted butter over medium-low temperature, ensuring a delicate heat that prevents scorching.
- Introduce finely chopped leeks and minced garlic into the melted butter, stirring consistently to promote even cooking and release aromatic flavors. Maintain a gentle sauté for approximately 8 to 12 minutes until vegetables become translucent and softened.
- Incorporate diced potatoes, vegetable or chicken broth, aromatic bay leaves, fresh thyme sprigs, kosher salt, and freshly ground black pepper into the vegetable mixture.
- Increase heat to create a rolling boil, then immediately reduce to a gentle simmer. Cover the pot and allow ingredients to meld together for 15 to 18 minutes, ensuring potatoes become tender and easily pierced with a fork.
- Carefully remove bay leaves and thyme sprigs from the simmering liquid to prevent any unwanted woody textures in the final preparation.
- Using an immersion blender, thoroughly purée the soup until achieving a silky, uniform consistency. Alternatively, transfer small batches to a standard blender, processing carefully to prevent splattering and ensuring smooth results.
- Gently incorporate heavy cream, stirring to integrate and create a luxurious texture. Return the soup to a light simmer, allowing flavors to harmonize.
- Taste and refine seasoning with additional salt and pepper as needed. If the soup appears too dense, gradually thin with additional broth (118 milliliters or 4 fluid ounces). Conversely, if too liquid, continue simmering to reduce and concentrate flavors.
Notes
- Farmers markets offer the crispest leeks with vibrant green tops and clean white bases.
- Washing leeks thoroughly removes hidden sand between delicate layers.
- Remove tough dark green sections before slicing for tender soup texture.
- Wooden spoon works best for stirring to prevent scratching delicate soup pot.
- Cold soup becomes gelatinous, so reheat gently with extra broth for smooth consistency.
- Freezing works perfectly for up to three months when stored in airtight containers.
- Ceramic or cast iron pots distribute heat most evenly for optimal flavor development.
- Room temperature ingredients blend more smoothly and create consistent soup texture.
- Sharp knife ensures clean leek cuts without crushing delicate vegetable fibers.
- Unsalted butter allows better control of overall soup seasoning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer
- Method: Sautéing, Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 80 mg