Steamed Welsh Leek and Potato Soup with Chive Cream

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Smooth, comforting soup made by steaming Welsh leeks and potatoes, finished with a dollop of chive-infused cream. This British-inspired soup recipe (vegetarian), ready in about 40 minutes, pairs Welsh leeks, potatoes, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 medium, white and light green parts only, sliced Welsh leeks
• 3 medium, peeled and diced potatoes
• 4 cups vegetable broth
• 2 tbsp unsalted butter
• 1/2 cup heavy cream
• 2 tbsp, finely chopped fresh chives
• 1 tsp sea salt
• 1/2 tsp white pepper

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Instructions

1. Step 1: Place 3 sliced Welsh leeks and 3 diced peeled potatoes in a steaming basket over boiling water. Cover and steam for 20 minutes until vegetables are tender.
2. Step 2: Transfer steamed leeks and potatoes to a large pot. Add 4 cups vegetable broth and 2 tbsp unsalted butter.
3. Step 3: Using an immersion blender, purée the mixture until smooth and creamy. Alternatively, blend in batches in a blender.
4. Step 4: Warm 1/2 cup heavy cream in a small saucepan over low heat. Stir in 2 tbsp finely chopped fresh chives and remove from heat.
5. Step 5: Season the soup with 1 tsp sea salt and 1/2 tsp white pepper, stirring well.
6. Step 6: Ladle the soup into bowls and garnish each with a spoonful of the chive cream. Serve immediately with crusty bread.