Potato Leek Soup (Julia Child Recipe)
Last year I started recreating all of Julia Child’s recipes and although some were quite elaborate and took a while to make some were easy and absolutely delicious. One of these is the Potato Leek Soup recipe which I tweaked a little bit to make it a bit lighter.
This vegetarian soup is absolutely hearty and will make any moment cozy, it's the perfect starter but also the perfect main course if you don't feel like eating too much.
As is customary with French Recipes you’ll find this soup to have some butter and cream which can definitely be substituted by for example Flora (100% plant based butter) and the cream can be left out completely if you wish. I already substituted the chicken broth with vegetable broth but in the original recipe Julia Child used chicken broth.
Even with the butter and cream this soup only has around 200kcal per serving which is great.
Prep Time: 10 Minutes
Cooking Time: 35 Minutes
Serving: 6
Cost: $
Serves: 6
Ingredients:
Unsalted Butter - 2 Tbs
Large Leeks - 2 (only use the white part)
Vegetable Stock - 1 L (4 cups)
Russet Potatoes - 450 g (1 pound) - cut them into quarters
Bay Leaf - 1
Salt & Pepper
Cream - 4 Tbs
Chives - for serving (I also added some sun dried tomatoes)
Preparation:
Melt butter in large pot over medium heat. Add leeks and cook over low heat, stirring frequently, until softened but not browned - this should take around 10 minutes.
Add the vegetable stock, potatoes and bay leaf to pot. Add some salt and pepper. Bring to a boil, cover, turn the heat to low and simmer until potatoes are very soft - should take around 15 minutes.
Remove the bay leaf and transfer soup mixture to blender and blend until mixture is completely smooth. Put the soup mixture back into the clean soup pot.
Over low/ medium heat, add in the heavy cream, whisk and bring soup to a simmer, mixing frequently. Add salt and pepper if necessary serve and add the chives/ sun dried tomatoes.