Steamed Welsh Leek and Potato Soup with Chive Cream
Smooth, comforting soup made by steaming Welsh leeks and potatoes, finished with a dollop of chive-infused cream. This british-inspired soups (vegetarian) ready in about 40 minutes pairs medium, peeled and diced potatoes, vegetable broth, unsalted butter 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
Instructions
- 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.
- Step 2: Transfer steamed leeks and potatoes to a large pot. Add 4 cups vegetable broth and 2 tbsp unsalted butter.
- Step 3: Using an immersion blender, purée the mixture until smooth and creamy. Alternatively, blend in batches in a blender.
- 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.
- Step 5: Season the soup with 1 tsp sea salt and 1/2 tsp white pepper, stirring well.
- Step 6: Ladle the soup into bowls and garnish each with a spoonful of the chive cream. Serve immediately with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Steamed Welsh Leek and Potato Soup with Chive Cream take to make?
Total time is about 40 minutes (10 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 Steamed Welsh Leek and Potato Soup with Chive Cream?
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 vegetable broth from drying out.
Can I substitute ingredients in Steamed Welsh Leek and Potato Soup with Chive Cream?
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 Steamed Welsh Leek and Potato Soup with Chive Cream 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 Steamed Welsh Leek and Potato Soup with Chive Cream 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.
