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Creamed Leeks

  • Prep:
  • Total Time:
  • Servings: 4
Creamed Leeks

Source: Everyday Food, April 2006


  • 2 tablespoons butter
  • 8 medium leeks (about 3 pounds), whites and light-green parts only, halved lengthwise and cut 1 inch thick crosswise, cleaned (see note below)
  • 1/2 cup dry white wine
  • 1/3 cup heavy cream
  • Coarse salt and freshly ground pepper


  1. Heat butter in a large skillet over medium heat. Add leeks; cook, stirring occasionally, until softened, 6 to 8 minutes.

  2. Add wine and 1 cup water. Bring to a boil; reduce heat to medium-low. Cover skillet and simmer, stirring occasionally, until very tender, 20 to 25 minutes.

  3. Uncover skillet; increase heat to medium-high. Cook, stirring, until liquid has evaporated, 2 to 4 minutes. Add cream; simmer until it has thickened and coats leeks, 3 to 5 minutes. Season with salt and pepper.

Reviews (1)

  • carolcamille 26 Jan, 2013

    This is just delicious and not hard to make. My husband loves leeks and I must have made at least fifty leek recipes , but this is wonderful!

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