Potato Leek Soup from Julia Child

Apr 20, 2021

Love a good potato soup. And if it’s dairy free and vegan that makes us even happier. Siena often says it’s her favorite meal for dinner. It’s so simple to make that I am surprised that one of my kids requests it so often. Although the majority of kids meals tend to be the simplest. I love that this soup has leeks because that means there are some extra vitamins and vegetables combined with the potatoes. I also love that it gives us an excuse to buy leeks because they are such an obscure vegetable in a way, but i find it so intriguing. At our home we omit the dairy mostly and we like to add parmesan cheese on top while it’s still hot. Reminds me of my childhood in Italy. We loved to grate parmesan cheese on foods because it added such an amazing flavor. I also love that this soup originates from france. And many chefs like Ina Garten and Julia Child all have busted out this recipe. I copied Julia Child’s for the win because I love old fashioned cooking. Original recipe can be found here.

Potato Leek Recipe from Julia Child

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  • 2 tablespoons olive 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 vegan cream cheese
  • 1/2 cup crème fraiche
  • 1/3 cup minced parsley or chives


  1. Heat the oil in a large (6-plus quart) stockpot or pressure cooker over medium heat. Add the leek and potato. Cook, sear if using an electrical pressure cooker, stirring occasionally, until the vegetables start becoming translucent and potatoes may being to turn gold at the edges, about 4 to 8 minutes.


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


  3. If using an electrical appliance or slow cooker, as soon as you are done searing the vegetables, you can switch the pot to the slow cooking settings. Allow to cook on low for 2 hours or until potatoes are fully cooked. Most electrical pressure cookers and crock pots will have preset times programmed into them that you can follow, otherwise stick to a time of about 2 to 4 hours max.


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


  5. Add the cream, and season to taste with salt (start with 1 teaspoon and go from there, tasting frequently) and lemon juice.


  6. Serve into bowls. You can garnish with a dollop of crème fraiche and a little bit thinly minced parsley if desired.


For a dairy free option you can omit adding the cream and the crème fraiche. You could opt for using 1/2 cup of vegan cream cheese. Slowly mix it in until completely smooth and dissolved.

Serena Essuman


Serena Essuman

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