Cream Leek with Bacon

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	30 mins
Total Time	40 mins
Course	Side Dish
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

First cut into the leek lengthways and clean under cold water. Cut into rings and set aside for the time being.
Dice the bacon and drain in 1 tablespoon of oil. When the fat is well drained, add the leek and fry for a few minutes while adding 2 teaspoons of butter. When the butter has melted, sprinkle 1 teaspoon of chicken stock over it and mix well.
Then add the cream and simmer for about 20-30 minutes, until the cream has thickened a little. If you don`t want to wait that long, as soon as the leek is done, stir in a little starch with water to thicken the sauce.
If the sauce is too thick, it can be diluted with a little milk. Finally, add salt and pepper to taste. But be careful, the sauce is already well seasoned with the bacon and chicken broth. I don`t add salt myself at all.
Boiled potatoes go well with it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.