Creamed Leeks Recipe (2024)

by Scott Groth 19 Comments

This is the creamiest creamed leeks recipe. And it is so simple! All we need are leeks, butter and cream... with a pinch of salt. The result? A deliciously rich side dish ready in minutes.

THIS CREAMED LEEKRECIPE IS: GLUTEN FREE AND FANTASTIC.

Creamed Leeks Recipe (1)

Mmmm... Creamed leeks. If you've never tried them, you're in for a real treat. Leeks have a mellow onion flavor that is truly unique. Here's the trick: pairing leeks with butter and cream elevates the mellow onion flavor to incredible heights. Your taste buds will thank you for making this recipe! The second best part to this recipe is its simplicity. Three ingredients! Super easy.

Selecting Leeks at the Grocery Store

I'm thrilled that you're going to try this recipe. Let's talk for a minute about leeks. So there are a lot of people who never buy leeks. I don't know if it is because they look weird or because they are a little dirty? Whatever the reason, I'm about to walk you through buying the best leek possible.

First, keep in mind that leeks don't come in any uniform size. So if a recipe calls for 4 leeks, it is difficult to determine how many servings you will get. At certain times, the leeks are HUGE and just yesterday when I was at the store they were super tiny. Four super tiny leeks will most likely feed one person.

When you buy leeks, make sure that you feel them before buying. You are looking for a firm leek up into the leafy greens. Typically, only the white and yellow part of the leek is used, which is the main part of the leek. Try to avoid super leafy leeks simply because there is a lot of product that won't get used.

Lasty, don't be afraid to pull one of the leaves down a bit to see just how dirty that bad boy is going to be. I like to save myself as much work as possible in the kitchen, so I avoid really dirty leeks. And believe me, leeks can get really dirty.

Preparing Leeks

Ok. Now that we know what to look for when buying leeks, let's take a quick run through on how to prepare them for this creamed leeks recipe.

First, take your knife and remove any of the roots, being careful to only remove the root. We want the end of the leek to remain intact. After the root is trimmed, hold the leek with your non-knife hand with the leaves pointing away from you over the garbage can. Now, use the knife to trim the leaves away from you as if you were sharpening a stick to roast marshmallows over a fire. You should end up with the white and yellow part of the leek remaining, as shown in the picture below.

Once you have removed the dark green leaves, it's time to split the leek lengthwise. After it is split, run it under cold water and separate some of the outer layers with your fingers, washing away the grit. In the picture below, it shows a split and cleaned leek, ready to be sliced. Super easy!

QUICK COOKING TIP:It's important not to cook your leeks too long or they will turn to mush in the pan. Like with so many things in life, nobody wants a mushy leek.

Yield: 4 servings

Creamed Leeks Recipe

Creamed Leeks Recipe (5)

Creamed leeks are so very delicious and versatile. Pair this side dish with beef, pork, chicken or even fish! Did I mention they are delicious?

Prep Time10 minutes

Cook Time10 minutes

Total Time20 minutes

Ingredients

  • 3 Cups Chopped Leeks, white and yellow parts only
  • 3 tablespoon Organic Butter
  • 1 teaspoon Kosher Salt
  • ½ Cup Cream

Instructions

  1. For this recipe, having a saute pan with a tight fitting lid is really important! Heat your pan over medium-high heat. Add the butter, leeks and salt. Mix and cover. Cook for about 3 minutes before stirring to build up some steam.
  2. Stir and reduce the heat to medium-low. Cover and stir every couple minutes until the leeks are soft and delicious looking.
  3. Turn the heat back to medium-high. Add in the cream and stir. Keep stirring until the cream has thickened.
  4. Remove from the heat and serve hot!

Nutrition Information

Yield

4
Amount Per ServingCalories 219

Did you make this recipe?

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Final thoughts on the creamed leeks recipe:

Let's talk about some delicious main dishes that would go really well with creamed leeks. The first one that comes screaming like a madman into my head is mypan seared steak recipewith rosemary and garlic. Oh yes. Leeks love beef. Another great main dish would be myslow cooked beef chuckroast recipe withsauteed mushroomsand onion pan gravy. I'm getting hungry just thinking about it.

If beef is not your thing, you might want to try itthe leeks with somecrispy oven roasted chickenor they go great with myeasy baked pork tenderloin. These creamed leeks are so versatile... once you try them you'll just want more!

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Creamed Leeks Recipe (6)

About Scott Groth

Scott Groth has gone from a burned out, overweight executive to a professional food blogger, chef, low carb + keto enthusiast. His style is fun, fresh, and family-friendly. Learn more about Scott in his bio, discover the story behind this blog, and learn about his incredible low-carb journey.

Reader Interactions

Comments

  1. April Anderson says

    Creamed Leeks Recipe (7)
    I'd like mine with a glass of white wine, please 🙂

    Reply

    • Scott Groth says

      Me too!

      Reply

  2. Terry says

    Creamed Leeks Recipe (8)
    So easy! So yummy! Perfect with pork chops. Whole family loved.

    Reply

    • Scott Groth says

      Hi Terry:
      Excellent pairing- thank you for giving me your feedback.
      Take care and happy cooking!
      Scott

      Reply

  3. Just Jo says

    Creamed Leeks Recipe (9)
    I lurrrrve leeks - they are always in my fridge although they normally go into dishes as a sofrito rather than as a dish in and of themselves. I haven't done this is years but now you've reminded me about creamed leeks, I'll have to try your recipe - thanks Scott!

    Reply

    • Scott Groth says

      Hi Jo:
      Thank you for stopping by and sharing your thoughts. I'm glad to have inspired you to cook these- they're awesome!
      Hope you're having a great day today!
      Scott

      Reply

  4. Lorimaria says

    Creamed Leeks Recipe (10)
    I was looking for a recipe that was like the leek side dishes I'd had in Normandy, France. This one is terrific! Verrry easy to make and soooo delicious; I'll definitely be making it again! I paired it with duck leg confit (I was tired of my usual red sauerkraut side); it went together very well.

    Reply

    • Scott Groth says

      Hi Lorimaria:
      Sounds absolutely fantastic! I hope that you enjoyed them.
      Have a fabulous day-
      Scott

      Reply

  5. Caryn Sommersdorf says

    Creamed Leeks Recipe (11)
    They you for teaching how to trim the leek. I made a dish last week them. 1. I used to many, 2. I cut up the green part too! 3. I had way too many leftovet that I was looking for something to do with them. Which is how I stumbled across your recipe. There was a neighbor who has sinced moved. She made some and said she learned from her French husband. They were to die for. So if you have a good let me know. PS. I would rather be cooking too!

    Reply

    • Scott Groth says

      Hi Caryn:
      So happy that the post helped you out. Leeks are one of my favorites and I'm going to be posting up a number of new leek recipes I learned in France soon.
      Thanks for reading and take care!
      Scott

      Reply

  6. Anonymous says

    First time I've ever had leaks was making this recipe. I added chicken and it was an absolutely delicious meal

    Reply

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Creamed Leeks Recipe (2024)

FAQs

How does Gordon Ramsay cook leeks? ›

Season leeks with soy, maple, sesame oil, and mirin. Top with sliced garlic and a few knobs of butter around the outside of the pan. Add just enough stock to cover leeks halfway, bring to a boil and pop into over to roast until caramelized and tender when pierced with a knife.

Why do you soak leeks in water? ›

Before cooking, it's important to thoroughly wash leeks as dirt and grit often gets trapped between the layers of leaves as they grow.

What is the most popular way to eat leeks? ›

Favorite Leek Recipes
  1. On their own! Grill or roast them and enjoy them as a side dish. ...
  2. In soups. Leeks are famous for their ability to add depth to soups, stews, and stock. ...
  3. In pasta. Use leeks to deepen the flavor in my One-Pot Pasta or Vegetarian Lasagna. ...
  4. In risotto. ...
  5. With eggs. ...
  6. In stuffing. ...
  7. On pizza.

What part of the leek do you not use? ›

The most edible parts of leeks are the bottom white and light green parts because they are tender and have the most flavor. The dark green parts are technically edible but to a lesser extent because they are quite tough. If you do want to eat the dark green parts, be sure to saute them well so they soften.

How do you cook leeks Jamie Oliver? ›

Arrange the leeks in one layer in a baking tray or earthenware dish and roast in the preheated oven for about 10 minutes until golden and almost caramelized. Keep your eye on them - I've seen many chefs burn baby leeks when cooking them this way and it drives me mad!

What are the benefits of eating cooked leeks? ›

Leeks and wild ramps boast a variety of nutrients and beneficial compounds that may improve your digestion, promote weight loss, reduce inflammation, fight heart disease, and combat cancer. In addition, they may lower blood sugar levels, protect your brain, and fight infections.

Are leeks inflammatory? ›

Leeks are rich in flavonoids, especially one called kaempferol. Flavonoids are antioxidants and may have anti-inflammatory, anti-diabetic, and anticancer properties, as well as other health benefits.

How do the French eat leeks? ›

While the French use them all over the place, from the “French Women Don't Get Fat” soup to potato-leek soup to leek-and-whatever quiche and leek-and-whatever omelettes and leeks with vinaigrette and leeks gratin, I had them once in a restaurant here in France without any fuss, really just leeks, and they were awesome.

Which country eats the most leeks? ›

These days they are grown mainly in the northern part of Spain: Basque Country, Navarra and La Rioja. Although we are a great consumer of this vegetable, the country that produces and consumes the most leeks is France.

When should you not eat leeks? ›

Avoid leeks with cuts or bruises. The dark green tops of leeks should look fresh. Avoid leeks with yellowing or wilting tops. Choose smaller, younger leeks when you want to eat them uncooked.

Is any part of a leek poisonous? ›

Interesting Tidbits: POISONOUS PARTS: All parts but causes only low toxicity if eaten; can be safely eaten in small amounts, large quantities not recommended.

Can I freeze leeks? ›

How to freeze and defrost. To freeze: Leeks can be frozen! Simply slice and freeze them on a tray, before popping into a sealed container. To defrost: When you take food or drink out of the freezer, it's important to defrost it safely.

Why use leeks instead of onions? ›

Leeks have a mild and slightly sweet flavor with a subtle hint of onion, though they are less pungent than onions. Their taste is delicate and versatile, offering a gentle onion-like essence that becomes sweeter when cooked.

Are leeks better cooked or raw? ›

Leeks belong to the allium family along with garlic, shallots, and all types of onions. The sharp flavor of raw leeks turns sweet and mellow when they're cooked—so sweet and mellow, in fact, that they can be eaten on their own, like a vegetable.

What do leeks taste like cooked? ›

What Do Leeks Taste Like? Leeks taste like a mild version of an onion, with the same base flavor but far less intensity. They are delicate and sweeter than other members of its cultivar group. Traditionally, the white part and light green middle are eaten, while the green tops are often discarded.

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