I make this simple recipe every year for Thanksgiving and it’s always a hit.
2 or 3 leeks, cleaned and chopped.
1 stick of butter
1 cup cream or half and half
In a medium or large skillet melt the butter, add the leeks and cook on a very low flame for about a half an hour, stirring occasionally. The key is to soften the leeks thoroughly without burning them. Just before serving stir in cream, salt and pepper to taste.