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Creamed Leeks
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5 from 29 votes

Creamed Leeks with Crème Fraîche

Move over creamed spinach, this Creamed Leeks with Crème Fraîche side dish is going to blow your mind. Fantastically flavorsome and elegant without requiring too much work on your behalf. Simply slice the leeks into thin noodle lengths with a sharp knife, boil and then sauté to perfection, and mix with a simple crème fraîche and black pepper sauce. Creamed leeks make a great side dish when you are looking for something a little bit different that isn't going to require too much time in the kitchen.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Side Dish
Cuisine: Anytime
Keyword: creamed leeks, leek noodles
Servings: 4 serves
Calories: 75kcal
Author: Whole Food Bellies


  • 2 leeks white and light green part only
  • cup crème fraîche
  • 1 teaspoon good quality extra virgin olive oil (or roasted hazelnut oil)
  • 1 teaspoon Sea salt to taste
  • 2 teaspoon freshly ground black pepper


  • Remove the dark green part of the leek and set aside (see notes for suggestions. )
  • Slice the white and light green part of the leeks in half lengthways and then into quarters. Taking each qurter at a time, use a sharp knife to cut the leeks into thin strips. They should resemble short noodles and be evenly sliced to a similar width.
  • Rinse the sliced leeks well to ensure all dirt is removed.
  • Place the sliced leeks into a medium-sized saucepan and cover with water. Bring to the boil, cover, and cook until tender (about 7 minutes).
  • Uncover, add about ½ teaspoon of salt, and cook for another 3 minutes. They should be very tender.
  • Place the drained leeks back into the saucepan and heat, moving around the pan with a pair of tongs, for about 2 minutes to get rid of any excess water. You do not want to burn them.
  • Add the crème fraîche and EVOO to the leeks and stir to combine.
  • Pepper generously and allow the sauce to heat through before serving.


After rinsing well, put the greens of the leeks into a Ziploc bag in the freezer and save them to make homemade broth.
EVOO can be replaced with toasted hazelnut or macadamia oil to jazz up the dish a bit. 


Calories: 75kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 24mg | Potassium: 120mg | Fiber: 1g | Sugar: 2g | Vitamin A: 867IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 1mg