Leeky Potatoes

Roasted potatoes in a creamy leek sauce


  • oven
  • cutting board
  • knife
  • strainer or colander
  • saucepan
  • immersion blender, regular blender or food processor (optional)
  • serving dish (optional)



  • 10-12 medium potatoes
  • 1 tbsp oil I used canola but you can use any high smoke point oil
  • salt and pepper to taste

Leek Sauce

  • 3 leeks
  • 3 tbsp butter
  • 1 cup cream 10% works well but again you can use what you prefer
  • 1 cup chicken broth
  • 1/2 tbsp dried dill
  • 1/4 tsp mustard powder
  • salt and pepper to taste



  • preheat oven to 450 degrees Fahrenheit
  • wash potatoes and cut into quarters
  • put cut potatoes into baking dish, drizzle with oil, salt and pepper
  • toss to coat
  • roast for about 40 minutes until browned, flipping or stirring at the halfway point

Leek Sauce

  • cut off both ends of the leeks (you don't use the leafy dark green parts)
  • half leeks lengthwise and thinly slice
  • use a colander or strainer to wash leeks (soil and grit can get in between the layers of the leeks and I find this method works the best to wash it away)
  • melt 3 tbsp butter in saucepan over medium heat
  • add leeks
  • cook for about 5 minutes or until leeks soften
  • add cream and chicken broth
  • turn temperature up to medium-high
  • I like to use my immersion blender here. You can do this in a regular blender or a food processor or skip this step all together.
  • add dill, mustard powder, salt and pepper (to taste)
  • Boil for about 10 minutes or until sauce thickens

Putting it together

  • transfer leek sauce to a serving dish
  • place potatoes on top of sauce or if you're skipping the serving dish just dish it all up on your plate.
  • Enjoy!

I would love to hear your comments or thoughts.