Creamed leeks are a simple but decadent side dish that combines tender leeks with an obsession worthy cream and parmesan sauce. These leeks make the perfect pairing for a wide range of main courses and are also delicious served on toast with a squeeze of lemon.
By most accounts leeks are an underrated vegetable, overshadowed by their onion, scallion and garlic counterparts. But I am convinced they are due their time in the sun. And the slightly more delicate taste of leeks works so beautifully in this indulgent side dish.
While creamed leeks may not be the first dish to enter your mind when you think of classic comfort food, I can assure this recipe totally fits that bill. Made fresh leeks, heavy cream, parmesan, red pepper and a squeeze of lemon, this recipe is simple ingredients at their finest. My husband literally devoured half of this straight from the pan before I could make him get a bowl.
These creamed leeks would make a perfect holiday side dish for Easter, Christmas or Thanksgiving. I also love serving them on toast topped with extra red pepper flakes and micro-greens with lemon. We hope you enjoy them as much as we do!
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Equipment
- Measuring cups and spoons
- Skillet with a lid
Ingredients
- Fresh leeks: You will need about 4-5 cups of sliced leeks for this recipe. For me this was 2 large leeks.
- Butter: Salted of unsalted both work.
- Garlic: I highly recommend using fresh garlic rather than the jarred stuff for optimum flavor.
- Red pepper flakes: You could also use a pinch of cayenne if preferred.
- Broth: Both chicken or vegetable broth work in this recipe.
- Heavy cream
- Parmesan cheese
- Salt & pepper
- Fresh lemon
How do I clean and prepare the leeks?
Let's be honest, leeks are a pretty dirty vegetable. Cleaning them is not a rinse and pat dry situation.
While I've seen multiple methods for cleaning leeks, including cutting them and placing directly below streaming faucet water. I find that the easiest and most effective way is this:
- Start by trimming off the root end and the dark green tops of the leeks, leaving only the white and light green parts. (You can save the discard tops for making stock later.) The slice in half.
- Place the slices in a large bowl and completely cover with water. (I'll often add a little vinegar or Branch Basics just to get them extra clean.) Allow the leeks to soak for a few minutes.
- Drain the leeks by pouring into a colander or strainer and rinse thoroughly.
- Transfer them to a towel laid out on the counter and pat dry. Now they're ready to be used.
Pro Tip for cleaning leeks:
I love using my Oxo Salad Spinner for this recipe. I just give them an extra spin at the end to remove excess water before using.
Recipe FAQs
Yes, this recipe holds up great in the fridge overnight. You can make this a day or two in advance and then simply reheat in the microwave or on the stove before serving.
If it seems a bit too tight just add an extra splash of milk or broth to loosen things up.
Leeks love to trap dirt, so after slicing them lengthwise, run them under cool water to rinse out all the grit. You can also slice them into half moons and use my salad spinner method (see notes above), which is my favorite way to clean them.
I don't recommend freezing them. The creamy sauce tends to separate once thawed. They're best enjoyed fresh or reheated from the fridge.
Look for leeks with bright white bottoms and firm, vibrant green tops. They should feel sturdy, not floppy, and the white portion should be as long as possible since that's the most tender part. Avoid leeks that are bruised, mushy, or have dried-out outer layers.
More holiday side dish recipes for you to enjoy.
Potatoes Au Gratin with Pancetta and Leeks
Bacon & Balsamic Brussel Sprouts
Made this Creamed Leeks recipe? Let me know what you think in the comments!
Recipe
Creamed Leeks
Equipment
- Skillet with a lid
- Measuring cups and spoons
- Cutting board with a knife
Ingredients
- 2 tablespoon butter
- 2 large leeks, cleaned, halved and thinly sliced about 4-5 cups
- 2 cloves garlic, minced
- pinch of red pepper flakes
- ⅓ cup broth, vegetable or chicken
- ⅓ cup heavy cream
- ¼ cup shredded parmesan
- juice of a half a small lemon about 1-2 teaspoon of lemon juice, more or less to preference
- salt & pepper
Instructions
- Clean and slice your leeks. (*see above instructions for how to clean leeks.)Melt butter in a large skillet over medium high heat. Add the leeks, minced garlic and a pinch of red pepper flakes. Cook for 4-5 minutes until the leeks have wilted.
- Pour in the broth and season with a pinch of salt and pepper. Cover and cook on low heat for 8-10 minutes until the leeks are very soft and tender.
- Remove the lid. Turn the heat up to medium and pour in the heavy cream and parmesan. Cook for a few minutes until the sauce has thickened. Then add a squeeze of lemon. Serve hot and enjoy!
kushigalu
Love the combination of flavors in this recipe. Thanks for sharing.
Diane
Made this for the first time ever today. Omg! Wonderful! My new favorite side!
jamjarkitchen
Hi Diane - So glad you like it!