Sautéed Leeks and Potatoes

This recipe of sautéed leeks and potatoes is extremely simple and comforting.

I’ve never been a leek person exactly. Not because I didn’t want to be, but because I’d never really had the opportunity to try them.

What is a leek? Leeks are in the same genus as onions, shallots, scallions, green onions, garlic, and chives. They taste similar to a onion, yet milder and sweeter.

Leeks are high in vitamin A, vitamin k1, and vitamin C, making them a prefect addition to soups, sauces, and stocks.

Sautéed Leeks and Potatoes

Ingredients:

  • 1.5-2 cups of chopped leeks (give or take some)
  • 3 large potatoes, peeled and diced (around 5 cups)
  • 2 celery stalks (around 1 cup)
  • 1/2 cup vegetable broth*
  • 2 tsp Herbs de Provence
  • 1/2 tsp of salt
  • pepper to taste

Directions:

  1. Chop and clean leeks accordingly. If you’re unsure how, check out this post.
  2. Heat 2-3 tbsp vegetable broth in a large saute pan or medium pot*. Add chopped leeks and celery. Sauté for 5-7 minutes to tenderize.
  3. While those are cooking, prepare your potatoes.
  4. Add potatoes, 1/2 cup of vegetable broth, Herbs de Provence, and salt to the pan/pot. Turn heat to low/medium, stir and cover. Cook for 20 minutes. Stirring a couple times throughout.
  5. After 20 minutes, use a fork to test the tenderness of the potatoes. If tender, taste test and decide if they need more salt.
  6. Serve and enjoy!

*Notes:

Flavor and sodium content will vary depending on vegetable used. My personal favorite brand is Trader Joe’s organic hearty vegetable broth.

I think a pan works best because there is more bottom surface area. However, I’ve made this recipe in a pot too. The pan may cook the potatoes quicker so keep a look out.