Creamy Leeks and Potatoes Recipe | Garden-to-Table Cooking

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is a dairy-free option that adds flavor.

Wash all of the veggies.

Cut the leaves and green portion of the stems off the leeks and slice them into nice round pieces.

Peel and slice a large onion.

Wash and dice the potatoes. You can peel the skin off if you prefer; I left it on.

Add the potatoes to a pot of boiling water and cook until they are cooked through and fork tender.

Once done, pour the potatoes into a strainer and set aside.

In a large skillet or saucepan, melt some butter over medium heat.

Once melted, add garlic, leeks, and onions with a pinch of salt and black pepper.

Stir and cook until softened.

Add dried onion powder and continue to cook on medium low heat until everything is softened and starts to caramelize, indicated by a golden brown color.

Next, add some heavy cream and mix.

To thicken the sauce, add some cornstarch dissolved in a little bit of cold water and mix everything very well so the sauce doesn't clump up.

Add a little more cornstarch dissolved in water if the sauce is not creamy enough.

Taste test the sauce and add more salt and black pepper if needed.

Finally, add the potatoes and stir them with the leek and onion sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens