Creamed leeks is a simple side dish that tastes fancier than you might think! Leeks simmer in a mixture of broth and wine for tons of flavor, with just a small amount of cream tying it all together. This post also includes in-depth instructions on cleaning and preparing the leeks for cooking.
Slice off the very bottom root piece and the dark green tops of each leek, leaving you with the white and light green segments to cook with. Discard the root piece and discard or reserve the dark green tops for another use.
Slice each white/light green leek segment in half length-wise, then slice each half into strips ¼-inch wide. Repeat for all leeks, until you have roughly 3 cups of sliced leeks.
Place the sliced leeks in a mixing bowl, then fill the bowl with cool water. Using your hands, swish the leeks around the water vigorously, separating them into strips and removing all visible dirt and sand.
Once done, use a slotted spoon or skimmer to lift up and transfer the leeks to a paper towel-lined plate or bowl. Do not pour everything through a colander to drain as all of the debris will have settled to the bottom of the bowl and will become commingled with the leeks again. Pat the leeks dry.
Preparing the Dish:
Add butter and olive oil to a large skillet set over medium heat. Swirl the pan around as the butter melts. Once melted, add the sliced leeks and cook for 6 minutes, then add the minced garlic and cook for 1 minute more. Season with kosher salt and pepper.
Pour in the chicken broth and wine, stir, and then tightly cover the skillet with a lid. Adjust the heat to a simmer and then simmer for 5 minutes.
Remove the lid and cook until the liquid has nearly all absorbed, stirring occasionally.
Pour in the cream and stir for 2-3 minutes as it heats and thickens to your liking. Taste for salt and pepper before serving.
Notes
Leeks: Choose leeks with the largest white and light green segments (the edible part) you can find so you can buy less of them.Wine: A dry (less sweet) variety works well, such as Chardonnay, Pinot Grigio, or Sauvignon Blanc.Cream: This contains a fat percentage between 36-40%.Tips and Tricks
Add just a small amount of salt and pepper during the cook time as reducing the broth will add some saltiness. Season to taste with salt and pepper if you'd like extra before serving.
Creamed leeks can be made 1-2 days ahead of time. Store them in an air-tight container in the refrigerator. Reheat over low heat on the stove, adding an extra little drizzle of cream if needed to become fully creamy again.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.