Skip Nav
Trader Joe's
Pick This Up, Not That: Trader Joe's New February Foods
Recipes
Peppermint Pattie Brownie Hearts Are Downright Lovely
Food News
We Spoke With the Mysterious Surgeon Behind That Oreo and Reese's Transplant Video

Julia Child's Potato Leek Soup Recipe

Make Julia Child's Iconic Potato-Leek Soup Tonight!

It's fun to keep up with the latest trends, but I like to think that classic dishes are just that for a reason: they're always in fashion. To many, it doesn't get more classic than the grand dame of French cookery, Julia Child. So it only seems fitting to crack the spine on her seminal masterpiece, Mastering the Art of French Cooking, and get searching to find a recipe of hers to make time and time again.

Not too surprisingly, flipping through the pages of pithy prose and detailed instructions provided ample inspiration — one could easily spend a year devoted to cooking from the hefty tome — but my penchant for anything and everything soup eventually led me to settle on her classic recipe for potage parmentier (otherwise known as potato leek soup).

This may sound blasphemous, but I felt the original recipe was missing a certain spark. A few modern upgrades (amended in the following recipe) were just the trick. The resulting soup is velvety and immensely soothing and would make for an excellent first course for a Julia-themed dinner — or any French meal, for that matter. I'll be serving mine up with a hefty serving of another Julia favorite: moules à la marinière.

What's your favorite Julia Child recipe?

Potage Parmentier (Potato Leek Soup)

Potage Parmentier (Potato Leek Soup)

Notes

For a more delicately flavored soup, sub in water for the vegetable stock.

Julia Child's Potato Leek Soup Recipe

Ingredients

2 tablespoons neutral oil, such as canola or grapeseed oil
4 to 5 medium russet potatoes (1 pound), peeled and roughly chopped
3 large leeks (1 pound), cleaned and thinly sliced
6 cups vegetable stock (or light chicken stock)
Kosher salt, to taste
1 to 2 tablespoons freshly squeezed lemon juice
1/2 cup heavy cream
1/2 cup crème fraiche
1/3 cup minced parsley or chives

Directions

  1. Heat the oil in a large (6-plus quart) stockpot or dutch oven over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot).
  2. Add the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.
  3. Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.
  4. Add the cream, and season to taste with salt (I start with 1 teaspoon and go from there, tasting frequently) and lemon juice.
  5. Ladle into bowls, and garnish with a dollop of crème fraiche and a healthy sprinkling of minced parsley.

Image Source: POPSUGAR Photography / Nicole Perry
Around The Web
Valentine's Day Baking With Kids
Julia Child's Home in Provence, France, For Sale
Peppermint Pattie Brownies
Bean Soup Recipes
How to Microwave Queso Dip
Latin-Inspired Chocolate Recipes
Slow-Cooker Chicken Soup With Yuca Recipe

POPSUGAR, the #1 independent media and technology company for women. Where more than 75 million women go for original, inspirational content that feeds their passions and interests.

Join The Conversation
PaulaHiteLeDuigou PaulaHiteLeDuigou 2 years
My French MIL says yum! Will definitely make it again!
Rachel14990873 Rachel14990873 2 years
Ridiculously easy and incredibly good. I used chicken broth instead of vegetable broth 'cause that's what I had in the pantry.
Latest Food
X