Creamed Leeks

Cut off the hard, woody green ends from the leeks. Leaving the root end intact, cut the leek lengthwise to clean out all of the dirt. (Leaving on the tip makes it easier to clean as the leeks will remain intact). After rinsing the leeks thoroughly, slice the leeks into a half moon shape about ½" thick. Sauté leeks in olive oil for about 20 minutes, or until tender. Season with salt and pepper as they start to soften.

minutes before you are ready to serve, stir in a few tablespoons of cream to desired thickness.