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Cream of Leek and Potato Soup Recipe

Cream of Leek and Potato Soup

Recipe courtesy Julia Child, Julia's Kitchen Wisdom, Alfred A. Knopf, 2000

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

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  • on December 21, 2011

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    It's a light starter soup, so if you're going for more courses this is an excellent way to start it off. I followed the recipe to a T, and it serves at least 6-8 people. It doesn't have an overly complex flavor, so you can transition into other dishes. I also cooked Ina Garten's famous fennel and potato gratin. I thought it would be too much to have two potato dishes, but with this soup you get an equal leek flavor. Light sour cream in it keeps the soup from being too heavy on your stomach

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  • on December 18, 2011

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    This soup is AMAZING! I left off the creme fraiche and chives to top it off just because I couldn't find creme fraiche. When I moved to Africa, I had to find a new arsenal of recipes with ingredients that I could find. This was wonderful! Thanks so much Julia Child. She never fails to impress!

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  • on September 29, 2011

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    This recipe is awesome! It is so easy to make. I did substitute the water for vegetable stock but otherwise followed the recipe to the letter. It is very simple and very delicious! Highly recommended as it is vegetarian friendly and gluten free.

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  • on September 24, 2011

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    Very tasty, but next time I think I'm going to boil the vegetables in chicken stock. I like my cream soup a little more rich. Also - good with cheddar cheese for a topping.

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  • on June 14, 2011

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    Beautifully simple recipe. My husband wasn't sure he'd like it. He couldn't stop raving about it. One thing I changed was that I had the vegies ready too early so I sprinkled pepper and salt on them for about half an hour before starting the cooking.

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  • on January 30, 2011

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    Simple, easy, and tasty.

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  • on October 24, 2010

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    I made this soup with chicken stock and it definitely needed it. I thought from the start that it was strange that there was no stock used. I agree its missing something BUT you cooking is about combining flavours that you know will work. SO....pepper, onion powder - whatever you think works. Overall this soup is fragrant and CAN BE very tasty

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  • on August 25, 2010

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    I agree that a chicken or veg stock might be what this recipe needs to make it delicious rather than just ok. The immersion blender I used left the soup slightly chunky, which was a welcome feature given the low flavor profile, even with a handful of fresh parsley incorporated at the end. Hmmm.

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  • on May 25, 2010

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    I found this to be pretty bland...could be from the water. I think next time I'll try chicken or vegetable broth and leave the potatoes more chunky.

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  • on April 02, 2010

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    I love this soup cause beside being so delicious, it was not too crazy with million of different flavors. I only cooked the potatoes with chicken broth and milk separately and only puree the potatoes and then mixed it with saute leeks and onion....fabulous

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