Creamy Leek and Potato Skillet
Ingredients
- 3leeks
- 1½ poundrusset potatoes
- 3 tablespoonunsalted butter
- 1 cupwhole milk
- 1 cupvegetable broth
- ·salt
- ·black pepper
- ·fresh thyme (or 1 teaspoon dried)
Prep
- 01
Trim the root end and dark green tops from 3 leeks. Slice in half lengthwise, rinse thoroughly between layers to remove any soil, then slice into 1/2-inch half-moons.
- 02
Peel 1.5 pounds russet potatoes and cut into 1/2-inch cubes.
Method
- 01
Melt butter in a large skillet over medium heat.
- 02
Add the leeks to the skillet and cook, stirring occasionally, for 5 minutes until softened and fragrant.
- 03
Add potatoes and stir to combine. Pour in vegetable broth.
- 04
Bring to a simmer, then reduce heat to medium-low. Cover and cook for 12–15 minutes until potatoes are tender when pierced with a fork.
- 05
Stir in milk and thyme. Simmer uncovered for 2 minutes until heated through.
- 06
Season generously with salt and pepper to taste. Serve hot.
Spice Tips
To deepen the flavor, add a pinch of nutmeg (1/8 teaspoon) when you stir in the milk. A small handful of fresh parsley stirred in at the end brightens the dish. For a subtle garlic note, add a minced garlic clove after softening the leeks.
This dish reheats beautifully. Store leftovers in an airtight container for up to 3 days and warm gently on the stovetop with a splash of milk to restore creaminess. You can substitute heavy cream for milk if you'd like extra richness.