Classic Welsh Leek and Potato Soup with Cheddar Croutons

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 soup recipe (vegetarian), ready in about 45 minutes, pairs leeks, potatoes, unsalted butter 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.

Prep: 15 min Cook: 30 min Serves 4 British cuisine 350 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Add 3 medium peeled and diced potatoes to the pot, stirring to combine with leeks.
  3. 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.
  4. 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.
  5. Step 5: Bake for 10-12 minutes until golden and crispy, stirring halfway through for even browning.
  6. 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.
  7. Step 7: Ladle the soup into bowls and top each with a handful of cheddar croutons, serving immediately.

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