Creamy Leek Fondue : Fondue de Poireaux

French

A creamy leek fondue brings warmth and simplicity to any meal.

Its soft texture and delicate flavour make it a versatile side dish, perfect for pairing with fish, poultry, pasta, or savoury galettes.

Creamed Leek Recipe : Easy & Delicious

this creamed Leek fondue has quickly become a family favourite in our home.

Once a vegetable my kids avoided, it’s now a regular on our table thanks to its soft, creamy texture and mild, comforting flavour.

This velvety dish is incredibly versatile, simple enough for a busy weeknight yet elegant enough to accompany a special meal.

It pairs beautifully with tender cod, seared scallops, roasted meats, pasta, or even buckwheat galettes.

I often serve it with perfectly cooked cod for an easy, satisfying dinner, and every time the plates come back empty.

Feel free to play with variations by adding herbs, different creams, or a touch of cheese to make it your own.

It’s a dependable recipe that always brings warmth to the table.

Ingredients for a Perfectly Creamy Leek Fondue

These quantities serve 3 to 4 people as a side dish (ideal with fish or white meat).
If served on its own as a light starter, it will be enough for 2 to 3 people.

• 4 leek whites : Choose fresh, firm leeks for the best flavour and texture.
• 30 g butter : Gently softens the leeks without browning them; semi-salted butter adds extra depth.
• A drizzle of olive oil (optional) : Helps prevent the butter from burning at the start of cooking.
• 1 shallot (optional) : Finely chopped, it brings a mild sweetness and delicate aroma.
• 150 ml thick crème fraîche : Creates a rich, velvety sauce; you may use light liquid cream instead.
• Salt and freshly ground pepper : Season to taste to enhance the natural sweetness of the leeks.
• A pinch of grated nutmeg (optional) : Adds a subtle, warm aromatic note.
• Fresh chives or parsley : Finely chopped and added just before serving for colour and freshness.

Step-by-Step Instructions for a Perfect, Creamy Leek Fondue

• Prepare the vegetables
  Wash the leeks thoroughly, then finely slice only the white part.
  Peel and finely chop the shallot (or onion, if preferred).
• Melt the butter
  In a large pan, melt the butter over medium heat with the olive oil. This helps prevent the vegetables from sticking or browning too quickly.
• Soften the shallot or onion
  Add the chopped shallot and cook gently for 2–3 minutes, until soft and translucent.
• Add the leeks
  Stir in the sliced leeks and mix well to coat them in the butter.
  Reduce the heat, cover, and cook gently for about 15 minutes.
• Add the cream
  Pour in the crème fraîche, season with salt and pepper, and add a pinch of nutmeg if you like.
  Bring to a light simmer, then lower the heat.
• Simmer until creamy
  Let the mixture cook uncovered for about 10 minutes, stirring occasionally, until it becomes soft, smooth, and creamy.

Tips to Prevent Watery Leek Fondue

• Season lightly at the beginning. Too much salt draws out moisture and makes the leeks release excess water.
• Cook gently over low heat. Slow cooking allows the leeks to soften while excess moisture gradually evaporates, creating a smoother texture.
• If there is too much liquid at the end, remove the lid and simmer a few extra minutes to reduce it.
• Add cream sparingly. A small amount is enough for richness without making the mixture watery.

Leek Fondue: With or Without Cream?

• The traditional version includes a splash of cream for added richness and silkiness.
• For a lighter option:
  • Replace the cream with a drizzle of olive oil.
  • Stir in a spoonful of light cream cheese.
  • Or simply enjoy it plain.
• Both versions work beautifully depending on how you plan to serve it.

Conservation Tips for Leek Fondue

• In the fridge (2–3 days): Store the cooled leek fondue in an airtight container to keep it fresh and prevent it from absorbing other odours.
• In the freezer (up to 2 months): Freeze in individual portions to make reheating easier and to preserve the texture. Freeze only if made without cream.
• Reheating in the microwave: Heat for a few minutes with a splash of cream to restore smoothness.
• Reheating on the stovetop: Warm gently over low heat with a bit of cream, stirring regularly to avoid sticking.

What to Serve with Leek Fondue

• Pan-seared salmon fillet
• Thick-cut cod loin
• Chicken breast
• Savory quiche or tart
• Seared scallops

It also works well as a base for:

• Leek tart
• Vegetable gratin
• Filling for savory crepes

FAQ : Leek Fondue

• Why do my leeks release too much water? They are likely cooked too quickly or covered too tightly. Gentle cooking allows moisture to evaporate gradually.
• Can I make it ahead of time? Yes, it reheats very well the next day.
• Should I use the green part of the leek? Use the tender light green part, but avoid the dark fibrous tops.
• Can I make it without fat? Yes, use a nonstick pan and start with a small splash of water.

Other side-dishes to try

• Pomegranate molasses roasted brussels sprouts and pumpkin
• Creamy Sweet Potato Mash with Ginger
• Wild Rice Pilaf with Apples, Cranberries, and Pecans