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30-Minute Elegant Creamed Leeks

Kathleen R. Coffey
Creamed leeks combine tender sautéed leeks with a creamy Parmesan sauce, accented by garlic, red pepper flakes, and a fresh squeeze of lemon.
This simple, elegant side is perfect for pairing with meats, fish, or serving on toast.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American, British, French
Servings 6

Equipment

  • 1 Heavy skillet with lid
  • Measuring Cups and Spoons
  • 1 sharp chef’s knife
  • 1 Cutting Board
  • (Optional) Lemon juicer

Ingredients
  

  • 2 tablespoons butter
  • 2 large leeks cleaned, halved, and thinly sliced (approx. 4-5 cups)
  • 2 cloves garlic minced
  • Pinch of red pepper flakes
  • cup vegetable or chicken broth
  • cup heavy cream
  • ¼ cup shredded Parmesan cheese
  • Juice of half a small lemon 1-2 teaspoons
  • Salt and pepper to taste

Instructions
 

  • Prepare the Leeks Thoroughly: Begin by carefully cleaning the leeks to remove any dirt or grit trapped between their layers.
    Slice off the root ends and the tough dark green tops, leaving only the pale green and white parts.
    Then, slice the leeks in half lengthwise and rinse each half under cold running water, fanning the layers apart to wash away any soil.
    Once cleaned, place the leeks on a cutting board and slice them thinly into half-moon shapes, aiming for uniform slices around 1/4 inch thick.
    This ensures even cooking and a pleasing texture.
  • Melt Butter and Sauté Aromatics: Heat a heavy skillet over medium-high heat, allowing it to warm thoroughly.
    Add two tablespoons of butter and let it melt completely, coating the pan’s surface.
    Once the butter begins to foam slightly but before it browns, add the minced garlic along with a pinch of red pepper flakes.
    Stir gently to release the aromas of the garlic and spice into the butter, being careful not to let the garlic burn, which could introduce bitterness.
  • Cook the Leeks Until Wilted and Tender: Add the sliced leeks to the skillet, stirring to combine them evenly with the butter, garlic, and red pepper flakes.
    Allow the leeks to cook for approximately 4 to 5 minutes, stirring occasionally. During this time, the leeks will soften and begin to wilt, releasing their natural sweetness.
    The heat should be high enough to gently sauté but not so high as to brown or crisp the leeks prematurely.
  • Add Broth and Simmer Covered: Once the leeks have wilted, pour in 1/3 cup of vegetable or chicken broth.
    This liquid will help steam the leeks and build flavor while keeping the dish light. Season with a pinch of salt and freshly ground black pepper to taste.
    Immediately cover the skillet with a tight-fitting lid to trap the steam and reduce the heat to low.
    Let the leeks simmer gently for 8 to 10 minutes, stirring occasionally, until they become very soft and tender—almost melting in texture.
  • Incorporate Cream and Parmesan Cheese: After the leeks have softened completely, remove the lid and increase the heat back to medium.
    Slowly pour in 1/3 cup of heavy cream, stirring continuously to combine it with the broth and leeks.
    Sprinkle in 1/4 cup of shredded Parmesan cheese, stirring as you go to encourage the cheese to melt and thicken the sauce.
    Continue cooking for several minutes, allowing the cream to reduce slightly and the sauce to become rich and velvety.
    The sauce should coat the leeks beautifully without being runny.
  • Brighten with Fresh Lemon Juice: To balance the richness of the cream and cheese, add the juice of half a small lemon, approximately 1 to 2 teaspoons depending on your taste preference.
    Stir thoroughly to distribute the lemon juice evenly throughout the dish. This step adds a fresh, zesty note that lifts the flavors and prevents the dish from feeling too heavy.
  • Final Seasoning and Serving: Taste the creamed leeks and adjust the seasoning with additional salt, pepper, or lemon juice if desired.
    Once perfectly seasoned, remove the skillet from the heat. Serve the creamed leeks hot as a side dish alongside roasted meats, grilled fish, or even on toasted bread for a comforting appetizer.
    Garnish with extra Parmesan or fresh herbs if you like, and enjoy the rich yet balanced flavors.

Notes

  • Always clean leeks thoroughly to remove dirt trapped between layers.
  • Use both white and light green parts of the leek for the best flavor and texture.
  • Adjust the amount of cream to control richness; for a lighter version, substitute half the cream with broth.
  • Parmesan cheese adds umami and helps thicken the sauce—freshly grated is preferred.
  • A squeeze of lemon juice brightens the dish, balancing the creaminess.
  • Cook on low heat to avoid burning garlic and ensure leeks become tender, not crispy.
  • This dish pairs well with roasted meats, fish, or toasted bread as an appetizer.