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Author Notes: I was living in Belgium, in a rented house. The owners continued to use part of the yard as their garden. I would come home and find bags of leaf lettuce and leeks hanging on my door knob at least once a week. I wrote home in a panic asking what to do with all the leeks. This was my mother's response. I added the roasted garlic and onions for a bit more flavor. —Melusine
- 2 - 3 leeks
- 8 ounces cream cheese (natural, if possible)
- 2 cups good chicken or vegetable stock
- 2 cloves roasted garlic (raw really won't do here)
- 1 small roasted onion, finely sliced.
- 1 tablespoon butter
- Slit the leeks in half. Slice the white and light green parts of the leeks into half-moons. Rinse under cold running water really well.
- Melt the butter over medium low heat until the foaming stops. Add the leeks, tossing them around a bit to make sure they're all coated with butter. Cover, and cook them until they're soft, but not browned.
- Add the roasted garlic and onion and mix in with the leeks. (The technical term I use is 'smush' the garlic and onions into the leeks.)
- Add the cream cheese in chunks, stirring it until it's melted. Stir in the chicken or vegetable stock, making sure there aren't any lumps of cream cheese floating around.
- Season with freshly ground pepper and sea salt to taste; heat until it barely simmers and serve. Some crispy crumbled bacon can be used as a final garnish. This reheats nicely if gentle heat is used on the stove or on low power in a microwave.
- This recipe was entered in the contest for Your Best Leeks
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