Creamy Leek Sauce for Potatoes

This recipe combines tender potatoes with a luxurious creamy leek sauce, creating a comforting and flavorful dish that’s perfect as a side or a main course.


  • 4 medium potatoes, peeled and cubed
  • 2 leeks, white and light green parts only, thinly sliced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Fresh parsley or chives, chopped (optional, for garnish)


  1. Prepare the Potatoes:
  • Peel the potatoes and cut them into cubes of about 1-inch size.
  • Place the cubed potatoes in a pot of salted water and bring to a boil. Cook until the potatoes are tender but still firm, about 10-15 minutes. Drain and set aside.
  1. Make the Creamy Leek Sauce:
  • In a large skillet or saucepan, melt the butter over medium heat.
  • Add the sliced leeks to the skillet and sauté until they are softened, about 5 minutes.
  1. Create the Roux:
  • Sprinkle the flour over the leeks and butter, stirring constantly to form a paste (roux). Cook for 1-2 minutes to remove the raw flour taste.
  1. Add Liquid:
  • Gradually pour in the milk, stirring constantly to prevent lumps from forming.
  • Stir in the heavy cream and continue cooking until the sauce thickens, about 5-7 minutes. Season with salt and pepper to taste.
  1. Combine and Serve:
  • Add the cooked potatoes to the creamy leek sauce, gently stirring to coat the potatoes evenly with the sauce.
  • Cook for an additional 2-3 minutes until everything is heated through.
  1. Garnish and Serve:
  • Optional: Garnish with chopped fresh parsley or chives for added freshness and color.
  1. Serve Warm:
  • Transfer the creamy potatoes with leek sauce to a serving dish and serve warm as a delightful side dish or a satisfying main course.

Enjoy your creamy potatoes with leek sauce, a comforting and delicious addition to any meal!

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