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Creamed Leeks

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5 from 4 reviews

  • Author: Michelle Minnaar
  • Total Time: 20 minutes
  • Yield: 4 portions 1x
  • Diet: Vegetarian


Creamed leeks are very simple to prepare. This leek recipe entails frying the leeks in butter and oil and finishing it off with cream. An amazingly creamy leek side dish that complements almost any type of meal!


Units Scale
  • 2 large leeks, washed
  • 1 tablespoon butter
  • 1 teaspoon oil
  • 4 tablespoons vegetable stock
  • 1/2 cup double cream
  • salt and pepper, to taste


  1. Slice the leeks into 1cm (½ inch) pieces.
  2. In a frying pan, melt butter and add oil.
  3. Once sizzling, incorporate the leeks, sautéing until slightly softened.
  4. Add the vegetable stock. Simmer for 10 minutes or until leeks are tender.
  5. Stir in the double cream and let it simmer for an additional minute.
  6. Season with salt and pepper. Serve hot.


  • Ensure the combined weight of the leeks is approximately 450g (1lb).
  • Adjust salt and pepper according to preference.
  • For a richer flavor, consider using homemade vegetable stock.
  • Ensure leeks are thoroughly washed to remove any grit or dirt trapped between layers.
  • If you want a lighter version, you can substitute the double cream with half-and-half or whole milk, though this will change the consistency and richness of the dish.
  • This leek dish pairs wonderfully with grilled meats or as a side to roasted vegetables.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid the cream separating.
  • You can add herbs like thyme or rosemary for an aromatic touch.
  • For a touch of brightness, a squeeze of lemon juice can be added at the end.
  • If you're looking to make this dish vegan, replace the butter with a plant-based alternative and use coconut cream or a non-dairy alternative for the double cream.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Pan Fry
  • Cuisine: French