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Creamed Leeks - {Crema Di Porri}


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  • 2 pounds leeks trimmed, and dark green leaves removed
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 4 cups hot chicken broth
  • 2 tablespoons finely-minced thyme
  • Fine sea salt to taste
  • Grinding of white pepper
  • Grated Parmigiano Reggiano cheese for sprinkling


Servings 6


Step 1

Cut the leeks in half lengthwise. Wash them well to remove any dirt and cut them into thin slices.

Melt the butter in a 3-quart saucepan, add the leeks and cook them very slowly until they soften, about 5 minutes. Stir in the flour and cook 1 minute. Slowly pour in the broth and stir to keep the mixture smooth. Cook over medium heat until the mixture is soft and pureed-looking but not too thick, about 10 minutes.

Remove the pan from the heat. Stir in the thyme, salt and pepper. Transfer the mixture to a serving dish and sprinkle with the cheese.

Serve the leeks in small bowls accompanied with slices of toasted bread.

This recipe yields 6 to 8 servings.

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