Total Time
Prep 15 mins
Cook 20 mins

I found this recipe on an old newspaper archive from Portsmouth, NH. I am posting it for a menu for Australia Day/Waitangi Day.


  1. Slice 4 large leeks into 1/4 inch rounds(white part only).
  2. Saute leeks in 2 tablespoons butter in a until wilted.
  3. Add a cup of chicken broth and boil liquid down by half.
  4. Add cream, salt, and pepper and reduce until thick and perfect.
  5. Add a dash of cayenne and a few drops of lemon juice.
Most Helpful

Made this to accompany roast chicken, substituted the cayenne with paprika and crumbled in half a beef stock cube, great result!

Steve D. August 26, 2015

I made this as a side tonight with turkey meatballs, and ended up simmering the meatballs in the creamed leeks before serving over angel hair with roasted garlic brussel sprouts ... so, so good. Thanks for sharing!

Pipster1 October 19, 2014

So simple and sooo delicious! Made on a whim to go with grilled salmon, only because leeks looked good at the store. The measurements are VERY forgiving, I'd say. I used 2 leeks instead of 4 and totally estimated the rest of the ingredients - just pouring cream in, grinding salt and pepper, sitting outside with wine while it cooked, etc. As I came in to taste test, it just got better and better. I just posted the recipe on FB! It's simply wonderful!

Whools June 10, 2014

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