Julia Child’s Creamy Potato Leek Soup | Cozy French Classic Recipe

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Some recipes simply feel like a warm hug in a bowl, and Julia Child’s Creamy Potato Leek Soup—often called Vichyssoise—is one of them. With its silky texture, cozy flavor, and timeless charm, this French classic has become a favorite for generations.

Creamy potato leek soup served in a bowl, garnished with fresh chives.

Made with just a few simple ingredients—potatoes, leeks, butter, and cream—this soup is easy enough for beginners yet elegant enough to serve at a family gathering or dinner with friends. Whether you enjoy it steaming hot on a chilly evening or chilled on a warm day, this soup always brings comfort and joy.

Ingredients You’ll Need

  • 4 tablespoons unsalted butter
  • 3 large leeks, white and light green parts only, sliced thin (about 3 cups)
  • 4 medium russet potatoes, peeled and diced (about 4 cups)
  • 6 cups low-sodium chicken or vegetable broth
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • 1 cup heavy cream (or half-and-half for lighter)
  • Chopped fresh chives or parsley (for garnish)

Step-By-Step Instructions

  1. Prepare the leeks.
    Wash leeks thoroughly to remove dirt and grit, then slice the white and light green parts thinly.
  2. Sauté the leeks.
    In a large pot, melt the butter over medium heat. Add the leeks and cook gently for 5–7 minutes until soft and fragrant (do not brown).
  3. Add potatoes and broth.
    Stir in diced potatoes, broth, salt, and pepper. Bring to a gentle boil.
  4. Simmer until tender.
    Reduce heat and simmer for 25–30 minutes, until potatoes are soft and break apart easily.
  5. Blend the soup.
    Use an immersion blender (or carefully transfer in batches to a blender) to puree until smooth and creamy.
  6. Add the cream.
    Stir in heavy cream, taste, and adjust seasoning. For extra silkiness, pass through a fine mesh strainer.
  7. Serve.
    Ladle into bowls and garnish with chopped chives or parsley. Enjoy hot—or chill in the fridge and serve cold as a refreshing summer version.

Helpful Notes & Tips

  • Cleaning leeks: Slice lengthwise and rinse under running water to remove hidden dirt.
  • Consistency: For a thicker soup, simmer uncovered a little longer. For lighter, add extra broth.
  • Storage: Store in an airtight container in the fridge for up to 3 days. Reheat gently without boiling.
  • Freezing: Best enjoyed fresh, but can be frozen up to 2 months (leave out the cream, then add after reheating).

Recipe Variations

  • Lighter option: Swap heavy cream with half-and-half or plain Greek yogurt.
  • Dairy-free: Use olive oil instead of butter and coconut milk instead of cream for a subtle twist.
  • Protein boost: Stir in shredded chicken or turkey for a hearty meal.
  • Extra flavor: Add a pinch of nutmeg or thyme for warmth.

Serving Suggestions

  • Pair with a crusty baguette or warm dinner rolls.
  • Add a crisp green salad with vinaigrette for a balanced meal.
  • Garnish with crunchy beef bacon, turkey bacon, or chicken bacon crumbles.
  • Serve chilled in small cups as a starter for summer gatherings.

Conclusion

This creamy potato leek soup is more than just a recipe—it’s a cozy reminder that the simplest ingredients can create the most comforting dishes. Whether you’re serving it to loved ones on a chilly evening or enjoying a refreshing cold bowl on a warm day, Julia Child’s timeless recipe never fails to warm the heart.

So grab those leeks and potatoes, and bring a little French comfort into your kitchen. Read the full post and try it for yourself!