Papet Vaudois Leek and Potato Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired vegetarian recipe, ready in about 65 minutes, pairs dry white wine, vegetable stock, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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

• 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

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.