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.

• 3 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.
• 1 shallot (optional) : Finely chopped, it brings a mild sweetness and delicate aroma.
• 2 to 3 tablespoons 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.
• A drizzle of olive oil (optional) : Helps prevent the butter from burning at the start of cooking.
• 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. 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.

Frequently Asked Questions About Leek Fondue

– Can you freeze leek fondue?

• Yes, absolutely. Since I often make leek fondue for more than just fish or seafood dishes, I prepare a large batch and freeze it in individual freezer bags.
• To use it, remove a portion from the freezer at least 1 hour before reheating.
• Reheat in the microwave with a splash of cream for a few minutes.
• Without a microwave: thaw first, then warm gently in a saucepan with a little cream over low heat.

– Can you use frozen leeks for this recipe?

• Yes, of course. Simply add the frozen sliced leeks straight to the pan.
• Make sure the frozen leeks are already cut into rounds.
• I often buy leeks for soups or other dishes, and whenever I have some left, I slice them and store them in a freezer bag for later use.

– My leek fondue tastes too strong, what can I do?

If your leek fondue has a strong or slightly bitter flavour, try these tips to soften it:

• Use only the white part of the leeks: The green leaves are more fibrous and have a stronger taste. Stick to the white or the tender inner core for a milder fondue.
• Blanch the leeks before cooking: Boil them for 2-3 minutes in salted water, then drain. This helps remove bitterness.
• Add a splash of lemon juice or a pinch of sugar: Lemon balances the sulphur notes, while sugar naturally softens the flavour without making the dish sweet.
• Add garlic or shallot: Aromatics help mellow strong leek flavours and add roundness.
• Add more cream or a mild cheese: Full-fat cream, mascarpone, ricotta, or a little Gruyère can make the mixture softer and smoother.

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 creamy texture.

– 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.

Serving Suggestions : More than Just a Side Dish

You don’t have to serve leek fondue only with fish or scallops. Here are a few delicious alternatives:

– With roasted or grilled meats, the creamy leek bed pairs beautifully with chicken or lean cuts of beef.

– Pasta tossed in leek fondue, cook pasta, mix it with hot fondue, and top with a sprinkle of grated Parmesan.

– Buckwheat galette / crêpe (galette bretonne), create a base of leek fondue and top with an egg or cheese for a cozy, satisfying meal.

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