Cheesy leek sauce

I’d like to start by apologising for missing a post last week, I’m sure you all noticed 😛 I moved house; for most people this would mean a couple of car loads and a couple of days work….for me, someone who buys things all the time, including furniture, clothes and random bits and bobs, this amounted to 18 car loads. By all means the car was small (a Fiat 500), and this included 2 carloads of Rory’s possessions, but pretty much all my stuff. Because of this, we had such a big job of moving house, and then unpacking, we basically ate beans on toast all week. Now I could have written a post about beans on toast, but in truth, I don’t think you can improve on the classic, so it would have been a dull read.
Since last week I have cooked a Christmas dinner for 6 people, gone out for dinner a few times and had a variety of home cooked meals. It has been wonderful, all moved in with the boyf (feeling a little Monica “and I have to live with a boy”), unpacked and finishing up for Christmas break. I thought I should use this post to showcase my favourite part of a Christmas dinner. Not a traditional part, in fact I know very few people (if any) that include it.
Background to the post, the Chetwynd’s don’t do ‘bread sauce’, in fact I don’t think I have ever even tried it, but I have seen it and it does not appeal to me. This is why for as long as I can remember we have added cheesy leek sauce in replacement. And oh wow is it good! Cheesy leek sauce is delicious, it goes with soooo many things and it can be the base of loads of dishes such as pie, pasta sauce, cauliflower cheese (just switch the leeks for cauliflower) and even on its own. Love, love, love cheesy leek sauce!
Interesting fact, if you try and pour the milk into the pan whilst trying to take photos, it can lead to difficulties. In my case a pint of milk everywhere, and something definitely worth crying about.
Now that I have shown my passion for the sauce, I should probably tell you how to make it. It is pretty simple, very basic recipe just requires a little bit of TLC. Scroll below to find the recipe and instructions.
Tip: to make cauliflower cheese instead, chop the cauliflower into florets, boil for 5 minutes till soft, and add these instead of the leeks.
Thanks for reading this post and I hope you enjoy the recipe. I would love to see your creations and what you accompany your sauce with, tag me on Instagram @chefwynd. Like, share, comment and subscribe ☺

Cheesy leek sauce

  • Servings: 2
  • Difficulty: easy
  • Print

Creamy, cheesy leek sauce perfect with turkey


  • Large frying pan with lid
  • Non-stick deep pan
  • Chopping board, sharp knife
  • Cheese grater
  • Measuring jug
  • Ingredients:
  • 500g leeks
  • 500ml milk (or soya milk unsweetened)
  • 75g flour
  • 100g butter
  • 125g mature cheddar cheese


  1. Prep the leeks. To do this, chop the end off, then score lengthways up the leek, take off the first 2-3 layers, run water down the leek to get rid of any dirt, then slice about 1cm thick up to the end of the white part of the leek. If unsure, watch this video.
  2. Add 50g butter to the large frying pan and melt on a medium heat
  3. Once melted add the chopped leeks, place the lid on top and let the leeks sweat for 10-15 minutes
  4. While the leeks are sweating, get the small pan and add the rest of the butter (50g) and melt this (medium heat)
  5. Once melted add the flour and mix together to form a roux
  6. Measure out the milk and slowly add this to the roux, mixing to combine each time
  7. Tip: add milk slowly, and keep on a medium heat and make sure the milk has completely combined each time, the roux will get larger and larger until it becomes a sauce, see pictures below
  8. cheesy-leek-sauce-3-pic
  9. Once all the milk has been added you should have a sauce consistency, turn the heat up slightly and keep stirring, this should help the sauce thicken.
  10. Next, grate the cheese and add this to the sauce, let the cheese melt in and then combine with the leeks. I personally serve this immediately, but if you need to keep it for later place it in an ovenproof dish to be reheated later.
  11. This sauce is delicious, cheesy and creamy; it can be served cold the next day, reheated and even frozen (consumer within 1 month).

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