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Creamed Leeks with Gorgonzola


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  • 2 T butter
  • 3 medium leeks, cleaned, trimmed and finely chopped
  • 2 sprigs fresh thyme
  • kosher salt
  • freshly ground black pepper
  • 1/2 c heavy cream
  • 1/8 c crumbled Gorgonzola cheese



Step 1

Melt the butter in a non-stick saute pan over medium heat. Add the leeks and sprigs of thyme, tossing to coat with butter, and then sprinkle with salt. Allow the leeks to cook until they are quite soft, about 6-8 minutes, stirring frequently. Add a tablespoon or two of water if the leeks begin to dry out or stick to the pan. Once the leeks are very tender, stir in the cream and simmer for 3-4 more minutes or until the cream has thickened and bound to the leeks. Sprinkle with Gorgonzola and serve. Absolutely Delicious!!

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