Creamy Potato and Leek Skillet
Ingredients
- 3 mediumleeks
- 1½ poundrusset potatoes
- 2 tablespoonbutter
- 1 tablespoonall-purpose flour
- 2 cupchicken or vegetable broth
- ½ cupheavy cream
- ·salt
- ·black pepper
- ·fresh thyme (optional)
Prep
- 01
Trim leeks, halve lengthwise, rinse between layers to remove any soil, then slice crosswise into half-moons.
- 02
Peel and dice russet potatoes into 1/2-inch cubes.
Method
- 01
Heat butter in a large skillet over medium heat.
- 02
Add the sliced leeks and cook for 3-4 minutes, stirring often, until softened and beginning to turn golden.
- 03
Sprinkle flour over the leeks and stir constantly for 1 minute to coat.
- 04
Pour in broth slowly, stirring to dissolve any lumps, then add the diced potatoes.
- 05
Bring to a simmer, then reduce heat to medium-low and cook for 12-15 minutes, until potatoes are tender when pierced with a fork.
- 06
Stir in cream and simmer for 2 minutes. Season with salt and pepper to taste.
- 07
Serve hot, optionally garnished with fresh thyme.
Spice Tips
This is naturally mild and creamy. For depth, add 1/4 teaspoon smoked paprika or white pepper. Fresh tarragon stirred in at the end adds an elegant herbal note. For a sharper finish, squeeze a small amount of lemon juice just before serving.