This leek potato stew is pure comfort food made with just a handful of simple ingredients. Scoop it up with some crusty bread for a warming and satisfying lunch!
With all those beautiful leeks popping up in the markets, this leek and potato stew is definitely something you should try.
It’s a ridiculously easy recipe — one of those throw-it-all-in-a-pot kind of meals, which is exactly what I need on a busy day. The flavors are amazing, though!
You only need a few simple ingredients to make this leek stew. The star veggies are obviously the leeks and potatoes, but a little carrot, some tomato sauce, and a splash of stock (or even water!) round everything out.
I also add some black olives as they add a bit of a salty contrast to the sweeter notes from the leeks and carrots.
And since there’s nothing I like more than scooping stuff with crusty bread, this is the right recipe for that. It's pure comfort food, perfect for chasing the last winter blues away and welcoming those first signs of spring.
Why you’ll love this leek potato stew
- Super simple — You can get a fabulous stew with just a handful of simple ingredients.
- Nutritious and filling — Packed with hearty vegetables, this stew is a delicious way to get your nutrients while feeling full and satisfied.
- Quick and easy — Just perfect for a busy lunch or weeknight dinner.
What you’ll need
Olive oil — Good quality extra virgin olive oil is essential – it'll make a big difference in the flavor.
Leeks — These are the stars of the show! I like using three medium leeks but you can add more if you like. Remember to wash them really well to get rid of any grit. Only use the white and light green parts.
Carrot — This adds sweetness and color. One large carrot, diced, is plenty.
Potatoes — I go with a starchy potato like a Russet for the best texture. You'll need around 3 medium potatoes, peeled and cut into bite-sized chunks.
Tomato sauce — This gives the stew wonderful richness and a slight tanginess. Just a half cup will work wonders.
Vegetable stock — I use stock for maximum flavor, but water would work in a pinch. You might need a bit more than a cup, depending on how thick you like your stew.
Black olives — I love the salty, briny bite black olives add to these stewed leeks, but green olives would work too!
How to make leek stew with potatoes
Heat the olive oil in a large skillet and add the leeks and carrot. Cook for 5 minutes, covered with a lid, until they soften a bit.
Toss in the potatoes, tomato sauce and vegetable stock and bring to a boil. Reduce the heat and simmer for 20 minutes or until potatoes are tender.
Stir in the black olives and fresh parsley. Adjust the seasoning to taste and serve warm with some extra fresh parsley on top and your favorite crusty bread.
Helpful tips
- Sauté the leeks and carrots over medium-low heat until softened. You want them to release their sweetness, not brown and become caramelized.
- Use a fork to pierce a potato chunk. It should offer slight resistance but still be tender.
- If you prefer a thicker stew, gently mash a few of the potato pieces or stir in a tablespoon of cornstarch mixed with a little stock.
Substitutions and variations
- Try sweet potatoes instead of regular potatoes for an even more nutritious meal.
- Stir in a splash of plant-based cream at the end for extra richness.
- Add a pinch of red pepper flakes for a bit of heat.
What to serve with stewed leeks
- Crusty bread: Perfect for mopping up every delicious drop of the flavorful stew. A good baguette or sourdough works wonders.
- Simple green salad: A light and refreshing salad with a simple vinaigrette offers a nice contrast to the hearty stew.
- Rice: Serve the stew over some freshly steamed rice for the ultimate comfort dinner.
Leftovers and storage
- Cool leftovers completely and store in an airtight container in the refrigerator for up to 3-4 days.
- Gently reheat the stew on the stovetop over medium-low heat until warmed through. You can also reheat individual portions in the microwave.
- Allow the stew to cool completely. Freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
If you liked this leek potato stew recipe, you might also like some of my other easy vegan stews:
- Chickpea and Pearl Barley Stew
- Cajun Bean and Potato Stew
- Spicy Tofu Stew
- Spiced Coconut Chickpea Stew
- Vegan Spanish White Bean Stew
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Leek Potato Stew
Ingredients
- 2 tablespoons olive oil
- 3 medium leeks, white and light green parts only, sliced
- 1 large carrot, peeled and diced
- 3 medium potatoes, peeled and cubed
- ½ cup (125 g) tomato sauce (passata)
- 1 cup (250 ml) vegetable stock
- 1 cup (135 g) black olives,, pitted
- ½ cup (30 g) fresh parsley, roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large skillet and add the leeks and carrot. Cook for 5 minutes, covered with a lid, until they soften a bit.
- Toss in the potatoes, tomato sauce and vegetable stock and bring to a boil. Reduce the heat and simmer for 20 minutes or until potatoes are tender.
- Stir in the black olives and fresh parsley. Adjust the seasoning to taste and serve warm with some extra fresh parsley on top and your favorite crusty bread.
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