Creamy Potato Leek Soup
This Creamy Potato Leek Soup is a classic French soup inspired by Julia Child's iconic recipe. Made with fresh leeks, potatoes, vegetable stock, and heavy cream, it's rich, smooth, and incredibly comforting. Perfect for serving with crusty bread and a simple salad.
Ingredients
- 3 tablespoons olive oil
- 3 large leeks (cut in half and chopped)
- 2 pounds Yukon gold potatoes (peeled and cut into ½ inch cubes)
- 6 cups vegetable stock
- ½ teaspoon salt (or more to taste)
- ½ teaspoon black pepper (or more to taste)
- ¼ teaspoon dried thyme
- ¾ cup heavy cream
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the leeks, and cook for 7-8 minutes until softened.
- Add the potatoes, veggie stock, salt, black pepper, and thyme. Bring to a boil, then reduce to low, cover with a lid, and cook for 20 minutes until the potatoes are tender. Remove from the heat.
- Transfer to a blender in batches or use an immersion blender to blend the soup until smooth. Always start on low speed to prevent splashing. Stir in the heavy cream. Enjoy!
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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