Creamed Leeks

Baby Kato


Often the simple recipes passed down thru generations remain the best. This is a perfect example.

I hope you will enjoy this simply lovely dish. We enjoy it served over buttery, garlic mashed potatoes.


★★★★★ 1 vote

10 Min
35 Min
Stove Top


  • ·
    2 tbsp butter
  • ·
    6 leeks, cleaned, white & green parts only, halved lenghtwise and sliced
  • ·
    2/3 cup water
  • ·
    2/3 cup chicken stock
  • ·
    2/3 cup cream
  • ·
    1 tsp mustard, coarse, champagne, brown
  • ·
    2 - 3 tbsp cheese, grated cheddar (or your preference)
  • ·
    1/2 tsp salt, sea
  • ·
    1/2 tsp black pepper, fresh ground

How to Make Creamed Leeks


  1. Put pan over medium heat and add the butter; next add the leeks and cook for 8 minutes, stirring occasionally, to prevent them from burning.
  2. When they have softened add the water and chicken stock and bring to a boil.
  3. When it is at a rapid boil, reduce the heat, cover, and simmer for 20 minutes.
  4. Now remove the lid, turn the heat to high, stir constantly until all the liquid has evaporated (8 minutes).
  5. Now turn the heat back to low and stir the cream and the mustard into the leek mixture, stirring constantly, until the mixture begins to thicken.
  6. Then add the cheese and season with salt and pepper to taste.

Printable Recipe Card

About Creamed Leeks

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: UK/Ireland
Hashtag: #Wales

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