Classic Welsh Leek and Potato Soup with Cheddar Croutons
A smooth and comforting leek and potato soup inspired by Welsh tradition, topped with crunchy homemade Cheddar croutons for texture and flavor. This british-inspired soups (vegetarian) ready in about 45 minutes pairs large, cleaned and thinly sliced leeks, unsalted butter, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 large, cleaned and thinly sliced leeks
- 3 medium, peeled and diced (about 2 cups) potatoes
- 3 tbsp unsalted butter
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese
- 4 slices, cubed bread slices
- 2 tbsp olive oil
Instructions
- Step 1: Heat 3 tbsp unsalted butter in a large pot over medium heat. Add 3 large thinly sliced leeks and sauté for 6-7 minutes until soft and fragrant, stirring occasionally.
- Step 2: Add 3 medium peeled and diced potatoes to the pot, stirring to combine with leeks.
- Step 3: Pour in 4 cups vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes until potatoes are very tender.
- Step 4: While soup simmers, preheat oven to 375°F. Toss 4 slices cubed bread with 2 tbsp olive oil and 1 cup shredded cheddar cheese, spreading on a baking sheet.
- Step 5: Bake for 10-12 minutes until golden and crispy, stirring halfway through for even browning.
- Step 6: Remove soup from heat and use an immersion blender to purée until smooth and creamy. Stir in 1/2 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper.
- Step 7: Ladle the soup into bowls and top each with a handful of cheddar croutons, serving immediately.
Equipment for this recipe
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Frequently asked questions
How long does Classic Welsh Leek and Potato Soup with Cheddar Croutons take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Classic Welsh Leek and Potato Soup with Cheddar Croutons?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Classic Welsh Leek and Potato Soup with Cheddar Croutons?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Classic Welsh Leek and Potato Soup with Cheddar Croutons for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Classic Welsh Leek and Potato Soup with Cheddar Croutons vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
