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


  • 2 c
    peeled and diced russet potatoes
  • 3
    leeks washed and diced
  • 1
    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


  1. Boil 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.
  2. Drain potatoes and rinse with cold water. Set aside.
  3. In 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.
  4. Bake 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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