Creamed Potato and Leek Potluck Casserole

Tammy Brownlow


I love potato and leek soup. I wanted to create a casserole that had those flavors and this casserole hit a home run! It's to bake and take to family reunion potlucks, barbecues, and nice enough for the holiday table. It can easily be made into a main dish casserole by add cooked diced ham. Cooked diced corned beef would also be really good.


★★★★★ 1 vote

15 Min
25 Min


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2 c
peeled and diced russet potatoes
leeks washed and diced
10 oz can cream of potato soup (mushroom will work)
1/2 c
sour cream
3 oz
cream cheese, softened
2 Tbsp
3/4 c
shredded cheddar cheese, monterery jack works well too
1/4 c
1/4 tsp
garlic salt
1/4 tsp

How to Make Creamed Potato and Leek Potluck Casserole


  • 1Boil potatoes in a large sauce pan in salted water for 10 minutes until just tender. While potatoes are cooking, cook leeks in butter in a skillet until tender.
  • 2Drain potatoes and rinse with cold water. Set aside.
  • 3In a large bowl mix soup, sour cream, and cream cheese. Stir in 1/4 cup of the cheese. Add milk, garlic salt and pepper. Stir in potatoes and leeks with butter.
  • 4Bake at 350 degrees for 25 to 30 minutes. Sprinkle with remaining cheese and let sit on the counter for 5 minutes or until cheese has melted.

Printable Recipe Card

About Creamed Potato and Leek Potluck Casserole

Course/Dish: Potatoes, Side Casseroles
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids

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