Legendary Member
4 Aug 2021
Local time
5:55 PM
Caracas, Venezuela
2 large leeks (about 350 gms)
125 gms cream cheese
a generous tablespoon of butter
3 slices bacon, chopped into small pieces
1 tsp green peppercorns, crushed
A splash of white wine (optional)
Salt to taste
Milk to thin the sauce

  • Slice the leeks in rounds, wash throroughly and set aside.
  • In a frying pan, melt the butter until it begins to sizzle. Add the bacon and fry gently until the bacon is browned, about 3/4 minutes.
  • Remove the bacon with a slotted spoon and drain on a kitchen towel
  • In the same oil, gently fry the leeks until they are soft and lightly browned. Add the salt and green peppercorns and stir for a minute or two.
  • Raise the heat to maximum and add the white wine. (I added white wine because I had some. Not essential)
  • Lower the heat again to medium low and add the cream cheese. Stir frequently until the cheese has melted and has incorporated into the dish. Add a little milk if necessary, to thin the sauce.
  • Add 3/4 of the bacon and stir once or twice to incorporate.
  • Serve topped with the remaining baco
    Leeks with Cream Cheese 2.jpg
    Leeks with Cream Cheese 3.jpg
    Leeks with Cream Cheese 1.jpg
    Leeks with Cream Cheese 4.jpg
Top Bottom