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.


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


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


  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


Amount Per ServingCalories 219

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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!

Join Thousands of Subscribers

Every day the Low Carb and Ketocommunity grows stronger. Be part of the movement via EMAIL or join the discussion onInstagram, Pinterest, Twitter and Facebook!


« The Best Creamy Grits with Cheese

How to Peel Avocado »

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


  1. April Anderson says

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


    • Scott Groth says

      Me too!


  2. Terry says

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


    • Scott Groth says

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


  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!


    • 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!


  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.


    • Scott Groth says

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


  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!


    • 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!


  6. Anonymous says

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



  1. […] spinach with bacon and shallots. My personal favorite to go with just about any beef dish are the easy creamed leeks. They’re just so […]


  2. […] for something really special and really easy (why not add more easy!) then take a look at these creamed leeks. They are just so good. If all else fails, a simple salad with dijon vinaigrette would pair […]


  3. […] Looking for something just a little different but so incredibly tasty? Check out my creamed leeks recipe. Mind-blowing flavor and super easy […]


  4. […] GET THE RECIPE […]


  5. […] they are best when sauteed in butter with a little garlic. Or you can make some super delicious creamed leeks as an incredible side dish or steak topping. Here’s the scoop with leeks: you need to trim […]


  6. […] Obtén la receta . […]


  7. […] Obtener la receta. […]


  8. […] Ottieni la ricetta. […]


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Creamed Leeks Recipe (2024)


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.

How long does it take to cook leeks? ›

To cook: Leeks can be boiled, braised or steamed. Sliced leeks should be cooked for 5-7 minutes until tender but still firm. Whole small leeks should be cooked for 10-15 minutes until tender but still firm, top with a cheese sauce and then brown under a preheated grill for 5 minutes or until golden.

What part of the leek do you not use? ›

With leeks, the general trend is to use the white part and throw away the green. This green part contains a lot of vitamin C and it can be used in many recipes. You only have to remove a few centimeters of the usually woody upper part from the leaves. Boiled leaves can be used for sauces, soups or casseroles.

How do you cook leeks Jamie Oliver? ›

Put a large casserole-type pan (ideally one you'd be happy to serve in) on a medium heat and add a drizzle of oil, the butter, thyme leaves and garlic. Cook until it begins to bubble and fry, then stir in the leeks. Continue cooking and checking on it every few minutes to stir and make sure it doesn't catch.

Why do you soak leeks in water? ›

Soak the stalks in a bowl of cold water for 10 minutes or so, then rinse under cold running water in the sink. The long soak allows the water to penetrate the leek's many layers, clearing out all the bits of debris. Once your veg is all cleaned up and dirt-free, it's time to get cookin'.

What part of a leek is edible? ›

Mostly just the white and light green parts are eaten, though the darker green parts have plenty of flavor and can either be cooked longer to tenderize them, or used when making homemade soup stock.

What flavor do leeks add? ›

Leeks have a mildly sweet flavor that is reminiscent of other alliums, such as onions, shallots, garlic, and chives. They are often used the way onions are — as part of a base of flavors for soups, stews, and other long-cooking dishes. However, their more mild flavor means they can be enjoyed on their own as well.

Can you overcook leeks? ›

Leeks should never be browned, or overcooked, because it will turn them into slimy mush. Instead, cook them until they are tender. They need to be cooked carefully and with a watchful eye because it's easy to undercook and overcook them.

How do you know when leeks are done cooking? ›

It's truly simple once you've cut them! Heat some olive oil or butter in a skillet over medium high heat, then add the leeks. Cook them, stirring often, until they are just soft and just before they begin to brown, about 4 to 5 minutes. Keep your eye on them, because they can easily get browned if the heat is too high!

What do leeks taste like cooked? ›

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.

Is any part of a leek poisonous? ›

Edibility: Flowers have a mildly bitter flavor and like young leaves can be eaten in small quantities raw in salads and sandwiches or cooked in tea and soups. Bulbs and stems can also be eaten raw or cooked.

What are the side effects of eating leeks? ›

Risks of Eating Leeks

People who are sensitive to FODMAPs may experience digestive symptoms, such as bloating, diarrhea, and gas after consuming high-FODMAP foods.

Is the green part of a leek poisonous? ›

The green part of leeks is very edible. Some recipes will call for only the white part of the leeks, where color is important, like for example if you'd be doing a white sauce, you'd use white pepper, so not to detract from the overall color.

Why don't you use the green part of leeks? ›

In the US, England, and most other English-speaking areas, the dark green portion of the leek is fibrous and often has a "soapy" flavor which detracts from the flavor of the dish. It's not a good idea even to use those for vegetable stock, as the overall flavor is unpleasant.

Why use leeks instead of onions? ›

Leeks are the mildest of the onion family and really shine when they're cooked, offering a lovely subtlety to dishes and a delicate, melty texture. Typically, the white and light green parts are consumed, while the dark green tops are left out, being full of fibers and hard to chew.

Are leeks easier on stomach than onions? ›

In addition to their great flavor, leeks are also a good source of dietary fiber, and contain large amounts of folic acid, calcium, potassium, and vitamin C. They have laxative, antiseptic, diuretic, and anti-arthritic properties and are easier to digest than regular onions.

Should leeks be sauteed before adding to soup? ›

Sautéing leeks before adding them to the soup can enhance their flavor and bring out their sweetness. Heat some oil or butter in a pan, then add the sliced leeks. Cook them over medium heat until they become soft and slightly caramelized. This step adds depth of flavor to your soup.

Top Articles
Latest Posts
Article information

Author: Kimberely Baumbach CPA

Last Updated:

Views: 6188

Rating: 4 / 5 (61 voted)

Reviews: 84% of readers found this page helpful

Author information

Name: Kimberely Baumbach CPA

Birthday: 1996-01-14

Address: 8381 Boyce Course, Imeldachester, ND 74681

Phone: +3571286597580

Job: Product Banking Analyst

Hobby: Cosplaying, Inline skating, Amateur radio, Baton twirling, Mountaineering, Flying, Archery

Introduction: My name is Kimberely Baumbach CPA, I am a gorgeous, bright, charming, encouraging, zealous, lively, good person who loves writing and wants to share my knowledge and understanding with you.