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–+ servings
plate with creamy leeks and lemon slices on two kitchen towels.
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5 from 1 vote

The Best Creamed Leeks

This savory-sweet, creamed leeks recipe is one of the simplest and most delicious ways of cooking leeks.
Prep Time10 minutes
Cook Time10 minutes
Course: Side Dish
Cuisine: English
Servings: 3 people
Calories: 346kcal
Author: Adina

Equipment

  • Large skillet

Ingredients

  • 1 lb leeks 450 g, Note 1
  • 3 tablespoons butter Note 2
  • ½ cup low sodium chicken or vegetable stock 125 ml, Note 3
  • ½ cup heavy cream 125 ml
  • ¼ teaspoon fine sea salt or Kosher
  • ⅛ teaspoon ground black pepper
  • a few gratings nutmeg
  • a few drops lemon juice freshly squeezed

Instructions

  • Clean leeks: Wash the outside of 1 lb/ 450 g leeks. Cut and discard the roots and the last 2 cm/ 1 inch or so of the dark green ends; they are often wilted.
    Cut the leeks lengthwise but don’t cut all the way through. Fan open the layers without taking the leek apart and rinse under cold running water until all the dirt is removed. Slice the leeks into rounds.
  • Sauté: Melt 3 tablespoons butter in the pan. Add the leeks and sauté them on medium heat for 3-4 minutes until slightly softer and golden.
  • Cook leeks: Add ½ cup/ 125 ml stock, stir, and cook for another 3-4 minutes until the leeks are tender but not mushy. The liquid should have been reduced by half by now.
  • Add heavy cream, salt, pepper, and a few gratings of nutmeg. Cook until the mixture thickens; it will take about 1 minute.
    ½ cup /125 ml + ¼ teaspoon fine sea salt + ⅛ teaspoon pepper + a few gratings of nutmeg
  • Adjust taste: Add a few drops of lemon juice to enliven the flavor, and adjust the taste with salt and pepper. Serve immediately.
  • Optional: Sprinkle the dish with freshly grated Parmesan and fresh herbs (thyme, parsley, or chives) just before serving.

Notes

  1. Leeks: I weighed them after cleaning. Buy about 1.2 – 1.4 lb/ 550 – 650 g to ensure you have about 1 lb/450 g after cleaning. A little more or less is perfectly fine.
  2. Butter: Salted or unsalted, but adjust the salt accordingly. I used unsalted, started with ¼ teaspoon of fine sea salt, and added a bit more at the end. If your butter is salted, start with ⅛ teaspoon of salt.
  3. Stock: It’s preferable to use low sodium. The liquid will reduce during cooking, and if it’s too salty, the dish might become too salty.
  4. Servings: The recipe serves 3-4 as a side dish and only 2 as a main dish. You can double it to serve more people.

Nutrition

Serving: 1portion from 3 | Calories: 346kcal | Carbohydrates: 24g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 387mg | Potassium: 358mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3469IU | Vitamin C: 18mg | Calcium: 121mg | Iron: 3mg