Papet Vaudois Leek and Potato Stew

By AislePrompt Editorial · Published 2026-09-16 · Updated 2026-09-16

A classic Vaudois farmhouse stew from the Canton of Vaud, simmering tender leeks and waxy potatoes in a rich, creamy broth seasoned with bay, white wine, and nutmeg. Rustic, nourishing, and deeply satisfying as a standalone vegetarian meal. This Swiss vegetarian recipe, ready in about 65 minutes, pairs dry white wine, vegetable stock, and heavy cream for a weeknight-friendly dinner. Each serving lands at about 340 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 "Build a week of meals around this recipe" 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

• 1kg leeks, white and pale green parts only, sliced into 2cm rounds
• 700g waxy potatoes, peeled and cut into 3cm chunks
• 150ml dry white wine
• 400ml vegetable stock
• 120ml heavy cream
• 2 tablespoons unsalted butter
• 3 shallots, finely chopped
• 2 bay leaves
• ¼ teaspoon freshly grated nutmeg
• 1 teaspoon sea salt
• ½ teaspoon freshly ground white pepper
• 3 tablespoons fresh flat-leaf parsley, chopped
• 1 teaspoon Dijon mustard

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse the sliced leeks thoroughly in cold water to remove all grit. Drain well and pat dry.
2. Step 2: Melt the butter in a wide, heavy-bottomed pot or Dutch oven over medium heat. Add the shallots and cook, stirring, for 4 minutes until softened and translucent.
3. Step 3: Add the leeks to the pot with a pinch of salt. Stir to coat in butter and cook gently for 8–10 minutes until the leeks are wilted and beginning to soften.
4. Step 4: Pour in the white wine and let it bubble for 2 minutes, scraping up any bits from the bottom of the pot.
5. Step 5: Add the potato chunks, vegetable stock, bay leaves, and nutmeg. Stir to combine. Bring to a gentle simmer, then cover and cook over medium-low heat for 25–30 minutes until the potatoes are completely tender and the leeks are very soft.
6. Step 6: Remove the bay leaves. Stir in the heavy cream and Dijon mustard. Simmer uncovered for a further 5 minutes to allow the broth to thicken slightly.
7. Step 7: Taste and adjust seasoning with salt and white pepper. The stew should be creamy and brothy — not a thick mash.
8. Step 8: Ladle into deep bowls, scatter generously with fresh parsley, and serve with thick slices of country bread.