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.
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.
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