Creamed Leeks

Creamed leeks are a rich vegetable side dish made by simmering sliced leeks in broth and heavy cream. The leeks turn tender and sweet as they cook down on the stovetop.

This recipe takes about 20 minutes from start to finish. It requires only one pan and minimal chopping. You can serve it alongside roasted meats or spoon it over baked potatoes for a quick dinner.

Why will you love Creamed Leeks?

Cleaning the leeks after slicing ensures all the hidden dirt washes away easily.

Cooking the leeks in broth first softens them without evaporating the heavy cream.

Adding a splash of oil to the butter keeps the milk solids from burning during the initial saute.

Creamed Leeks Ingredients

• Leeks: Look for leeks with long white and light green sections. Dark green tops are too tough for this dish.

• Butter: Unsalted butter lets you control the sodium. Use salted butter if that is what you have and reduce the added salt.

• Olive oil: A little oil prevents the butter from burning in the pan. Vegetable or canola oil works as well.

• Vegetable broth: Chicken broth is a fine substitute if you do not need the dish to be vegetarian.

• Heavy cream: Also sold as heavy whipping cream. Half-and-half will curdle if boiled, so stick to heavy cream.

Exact quantities are in the recipe card below.

How to Make Creamed Leeks

Step 1: Clean and slice the leeks

Cut off the root ends and the tough dark green tops. Slice the white and light green parts into thin rounds. Submerge the slices in a bowl of cold water, swish them around, and lift them out to leave the dirt behind.

Step 2: Saute and simmer

Melt the butter with the oil in a skillet over medium heat. Cook the leeks until they start to soften. Pour in the vegetable broth and let the mixture simmer until the leeks are completely tender.

Step 3: Add the cream

Stir the heavy cream into the skillet. Let it bubble for a minute to thicken slightly and coat the leeks. Season the dish with salt and pepper before serving.

What to Serve with Creamed Leeks

Serve this alongside roasted chicken thighs, grilled pork chops, or baked white fish. It also works well spooned over mashed potatoes.

Helpful Tricks for Creamed Leeks

Leeks hold a lot of sand between their layers. Lifting them out of the wash water rather than pouring the bowl into a colander prevents the dirt from falling back onto the vegetables.

If the sauce gets too thick, stir in an extra splash of vegetable broth to loosen it.

To make this vegan, swap the butter for a plant-based butter and use full-fat canned coconut milk instead of heavy cream.

How to Store and Freeze Creamed Leeks

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended because the cream sauce may separate when thawed. Reheat gently in a saucepan over low heat, stirring frequently, until warmed through.

Creamed Leeks Recipe FAQs

Can I use milk instead of heavy cream?

Milk is too thin and will likely curdle when boiled. Heavy cream is necessary for a thick, stable sauce.

What part of the leek do I use?

Use only the white and light green parts. The dark green leaves are tough and fibrous, though you can save them for making homemade broth.

Can I make this ahead of time?

This dish is best served fresh. The cream sauce tends to thicken and lose its smooth texture as it sits in the refrigerator.

Creamed Leeks

Sliced leeks are simmered in vegetable broth until tender and finished with heavy cream on the stovetop.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine American

Servings 4 servings

Ingredients

  

• 2 large leeks
• 1 tablespoon unsalted butter
• 1 teaspoon olive oil
• 1/4 cup vegetable broth 60 ml
• 1/2 cup heavy cream 120 ml
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper

Instructions

 

• Cut off the root ends and dark green tops of the leeks. Slice the remaining white and light green sections into 1/2-inch (1 cm) pieces.
• Place the sliced leeks in a large bowl of cold water. Swish them around to remove any dirt, then lift them out with your hands and drain them on a clean towel.
• Place a large skillet over medium heat. Add the butter and olive oil.
• When the butter melts and starts to bubble, add the drained leeks. Cook for 3 to 4 minutes, stirring often, until they begin to soften.
• Pour the vegetable broth into the skillet. Bring the liquid to a simmer.
• Lower the heat slightly and simmer for 10 minutes, or until the leeks are very tender and most of the broth has evaporated.
• Stir in the heavy cream. Let the mixture simmer for 1 to 2 minutes until the sauce thickens slightly.
• Remove the skillet from the heat. Stir in the kosher salt and black pepper. Serve warm.

Notes

Leeks hold a lot of sand between their layers. Lifting them out of the wash water rather than pouring the bowl into a colander prevents the dirt from falling back onto the vegetables.

If the sauce gets too thick, stir in an extra splash of vegetable broth to loosen it.

To make this vegan, swap the butter for a plant-based butter and use full-fat canned coconut milk instead of heavy cream.

Keyword creamed leeks, Leek recipes, Quick sides, Stovetop recipes, Vegetable side dish