Ingredients
Leeks
- 3 large leeks (about 3 cups sliced)
Cooking Fats
- 1 Tablespoon unsalted butter
- 1 Tablespoon olive oil
Seasonings
- 2 large cloves garlic (minced)
- Pinch of kosher salt
- Pinch of ground black pepper
Liquids
- ½ cup reduced-sodium chicken broth (or vegetable broth)
- ¼ cup dry white wine
- ¼ cup heavy cream
Instructions
- Prepping the Leeks: Slice off the bottom root end and the dark green tops of each leek, keeping only the white and light green parts. Slice each segment lengthwise in half, then cut into ¼-inch-wide strips until you have about 3 cups. Place the sliced leeks into a bowl of cool water and swish vigorously with your hands to remove dirt and sand.
- Draining the Leeks: Use a slotted spoon to lift the leeks out of the water onto a paper towel-lined plate to avoid reintroducing debris. Pat the leeks dry with paper towels to remove excess moisture.
- Cooking the Leeks: Heat butter and olive oil in a large skillet over medium heat. Once melted, add the leeks and cook for 6 minutes until softened. Add the minced garlic and cook for 1 more minute, then season with salt and pepper.
- Simmering: Pour in the chicken broth and white wine, stir well, then cover the skillet tightly with a lid. Reduce heat to a simmer and cook for 5 minutes to allow the leeks to absorb flavors.
- Reducing the Liquid: Remove the lid and continue cooking, stirring occasionally, until most of the liquid evaporates and thickens slightly.
- Adding Cream: Stir in the heavy cream and cook for 2-3 minutes until heated through and the sauce thickens to your desired consistency. Adjust seasoning with salt and pepper before serving.
Notes
- Use only the white and light green parts of the leeks, as the dark green tops can be tough and are better saved for stocks or soups.
- Carefully wash leeks to remove all grit and sand hidden between layers.
- Substitute vegetable broth for chicken broth to keep the dish vegetarian.
- Serve as a creamy complement to roasted meats, fish, or as a side for holiday dinners.
- Prep Time: 10 minutes
- Cook Time: 26 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: European
- Diet: Low Salt
