Creamed Leeks

Creamed leeks are a simple yet elegant side dish. Cooking the leeks gently and finishing them with a simple cream sauce brings out their natural sweetness and tenderness. Simmered in chicken broth and finished with heavy cream and Parmesan, this version is savory, comforting, and rich—yet not overly heavy. It’s the perfect complement to roast chicken, seared or baked fish, pork tenderloin, or a hearty vegetarian plate of grains and beans. Whether served on a holiday table or as part of a weeknight dinner, creamed leeks add warmth and sophistication with minimal effort.

How to Make Creamed Leeks

Clean, slice, and simmer

Clean and slice the leeks, then add broth or water and gently simmer them, covered, until they are softened.

Finish the dish

Add the cream and Parmesan cheese to the leeks, and add salt and pepper to taste. Time to serve!

Serving Suggestions

• Creamed leeks pair beautifully with several mains and sides. Here are a few ideas:
• Roast chicken or turkey.
• Pan-seared or baked salmon.
• Pork chops or pork tenderloin.
• Mashed potatoes or smashed fried potatoes.
• Beef short ribs.

Recipe Variations

• Cheesy: Add 1/4 cup of Fontina or Gruyère cheese instead of Parmesan.
• Herbed: Stir in 1 teaspoon of chopped fresh parsley or thyme with the cream.
• With Mushrooms: Add about 1/2 cup of chopped mushrooms for a pleasant, earthy flavor.
• Lightened: Substitute half-and-half for the heavy cream for a lighter version.

How to Store and Reheat Creamed Leeks

Storage: Store cooled creamed leeks in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently on the stovetop over low heat, adding a splash of cream or broth to loosen the texture if needed. You can also microwave in short intervals, stirring between bursts.

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