Traditional Welsh Leek and Potato Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty and smooth soup featuring mild leeks and creamy potatoes, embodying the comforting flavors of Welsh cuisine. This british-inspired soups (vegetarian) ready in about 40 minutes pairs unsalted butter, vegetable broth, whole milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Prep: 10 min Cook: 30 min Serves 4 British cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot over medium heat, melt 3 tbsp unsalted butter. Add 3 large sliced leeks (white and light green parts) and sauté for 8 minutes until soft and fragrant but not browned.
  2. Step 2: Add 3 medium peeled and diced russet potatoes and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 20 minutes until potatoes are tender.
  3. Step 3: Using an immersion blender, purée the soup until smooth and creamy. Stir in 1 cup whole milk, 1 tsp salt, and 1/2 tsp black pepper, heating gently for 5 minutes more.
  4. Step 4: Ladle soup into bowls and garnish each with 2 tbsp chopped fresh chives before serving warm.

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Frequently asked questions

How long does Traditional Welsh Leek and Potato Soup 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 Traditional Welsh Leek and Potato Soup?

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 Traditional Welsh Leek and Potato Soup?

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 Traditional Welsh Leek and Potato Soup 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 Traditional Welsh Leek and Potato Soup 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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