Julia Child's Potato Leek Soup

I often try numerous Potato Soup recipes because I find them to be such "comfort" food and when our evening and morning temperatures start to cool Potato Soup is one of my go to recipes.

I have a recipe that my mother handed down to me but it uses a good bit of  butter and evaporated milk. While that is the ultimate "comfort" food to me since it was my mother's, I am always on a search for something lighter and I have found a delicious alternative.

 

"Julia Child's Potato Leek Soup"

 

2 tablespoons neutral oil, such as canolla or grapeseed oil

1 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

 

Heat the oil in a large 6 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.

 

Add the vegetable stock or chicken stock, and bring to a boil. Reduce the heat to low and simmer for 30 to 40 minutes or until the vegetables are tender.

 

Blend until smooth using an immersion blender or by carefully transferring to a blender in batches.

 

Add the cream and season to taste with salt and lemon juice.

 

Ladle into bowls and garnish with a dollop of crème fraiche and a healthy sprinkling of minced parsley.

 

My Notes: I used Chicken Stock for this recipe and also used olive oil instead of the lighter oils recommended. I also want to add that I am a huge believer in that your dish is only as good as the ingredients you use. Don't skimp on ingredients, there is a big taste difference in different products.

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My favorite chicken stock,

 

 

First of all, when our calendar turns to September my Pumpkin Staub Pot immediately makes it's way to my cooktop. I leave it out until after Thanksgiving just as I do most all of my Fall décor. It makes a great pot of soup too.

I love the smell of those leeks sautéing away and I also love cooking with leeks, a mellower onion. 

This soup is such a simple soup with lots of flavor and it went together so quickly.

 

I chose not to garnish with parsley or chives but instead gave it a dollop of crème fraiche which imparts a subtle tangy taste and a drizzle of Black Truffle Oil. Black Truffle Oil puts any kind of cream soup over the top and adds an elegance to a simple everyday soup. I am a huge fan of Black Truffle Oil.

 Paired with a simple Mixed Green Salad, a glass of your favorite white wine and you have a very satisfying but yet elegant dinner. "Comfort" food at it's best and you could never go wrong with a recipe of Julia Child's. I highly recommend this soup.

 

I am linking this post to Foodie Friday hosted by Michael Lee at Rattlebridge Farm. Click HERE to see other wonderful recipes shared.

 

Thank you for visiting my blog and I hope you will come again.

 

Carolyn