There’s nothing quite as comforting as a bowl of warm, creamy soup on a chilly evening. Julia Child’s Potato Leek Soup, also known as Vichyssoise when served cold, is a timeless French-inspired recipe that feels both rustic and elegant. With its velvety smooth texture and mild oniony sweetness from the leeks, this classic soup brings warmth, coziness, and a touch of nostalgia to the table.
Perfect for family dinners, cozy lunches, or even a simple starter before a hearty meal, this recipe is simple enough for beginners but flavorful enough to feel special every time.
Recipe Info
| Category | Prep Time | Cook Time | Servings | Calories |
|---|---|---|---|---|
| Soup, Comfort Food | 15 minutes | 30 minutes | 4 servings | ~220 kcal per serving |
Ingredients You’ll Need
- 3 large leeks, white and light green parts only, cleaned and sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 medium Yukon gold or russet potatoes, peeled and diced
- 6 cups chicken or vegetable stock
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- 1 cup heavy cream (or half-and-half for lighter option)
- Chives, parsley, or a drizzle of cream (for garnish)
Step-By-Step Instructions
- Prepare the leeks: Cut away the dark green tops and root ends, keeping only the white and light green parts. Slice thinly and rinse well to remove any dirt.
- Sauté the leeks: In a large pot, melt butter with olive oil over medium heat. Add sliced leeks and cook gently for about 8–10 minutes until soft and fragrant, but not browned.
- Add the potatoes & broth: Stir in diced potatoes, then pour in chicken or vegetable stock. Season with salt and pepper.
- Simmer until tender: Bring to a gentle boil, then reduce heat. Cover and simmer for 20–25 minutes until the potatoes are very soft.
- Blend until smooth: Using an immersion blender (or working in batches with a regular blender), puree the soup until silky and creamy.
- Finish with cream: Stir in heavy cream and adjust seasoning. Simmer for another 2–3 minutes over low heat, but do not boil.
- Serve & enjoy: Ladle into bowls and top with fresh chives, parsley, or a swirl of cream for that extra touch of comfort.
Helpful Notes & Tips
- Cleaning leeks properly: They often hide dirt between layers—slice them open and rinse under running water.
- For extra depth of flavor: Use homemade chicken stock if available.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid curdling the cream.
Recipe Variations
- Lighter option: Use half-and-half or whole milk instead of cream.
- Extra flavor: Add a pinch of nutmeg or thyme while simmering.
- Vegan version: Swap butter for olive oil and use a dairy-free cream alternative like oat or cashew cream.
Serving Suggestions
- Pair with a warm, crusty baguette for dipping.
- Serve alongside a crisp green salad for a light yet filling meal.
- Top with crispy bacon bits, toasted croutons, or caramelized onions for extra texture.
Conclusion
Julia Child’s Potato Leek Soup is the kind of recipe that reminds us why simple ingredients, cooked with care, are always the most comforting. Whether you serve it warm on a cold evening or chilled in the summer, this classic French soup is a beautiful way to gather around the table and share something timeless with loved ones.