Traditional Welsh Leek and Potato Soup
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.
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
Instructions
- 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.
- 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.
- 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.
- Step 4: Ladle soup into bowls and garnish each with 2 tbsp chopped fresh chives before serving warm.
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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