Traditional Welsh Leek and Potato Soup

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

A hearty and smooth soup featuring mild leeks and creamy potatoes, embodying the comforting flavors of Welsh cuisine. This British-inspired soup recipe (vegetarian), ready in about 40 minutes, pairs russet potatoes, peeled and diced, unsalted butter, vegetable broth 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.

Ingredients

• 3 large leeks, white and light green parts only, sliced
• 3 medium (about 1.5 lbs) russet potatoes, peeled and diced
• 3 tbsp unsalted butter
• 4 cups vegetable broth
• 1 cup whole milk
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh chives, chopped

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

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.