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


  • 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


  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!


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.