Creamed Leeks

A staple of my childhood, growing up in England. No Sunday roast was complete without creamed leeks!

1 T Butter
2 leeks, sliced thinly
Salt and Pepper
1/2 c Heavy Cream

In a medium skillet, heat the butter over medium heat. Add the leeks and cook until just softened. Add the cream and salt and pepper. Bring to a boil and then reduce heat and simmer for 10-15 minutes until the leeks are very soft. Serve with roast beef, roasted potatoes, and any other root vegetable cooked your favorite way. Yorkshire puddings or popovers and gravy seal the deal for a perfect Sunday roast!