2 large leeks, white and light green parts only, thinly sliced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup chicken broth or vegetable broth
1/2 cup heavy cream
2 tablespoons chopped fresh parsley leaves
Directions
In a nonstick sauté pan, melt the butter over medium heat. Add the leeks and water, season with salt and pepper, cover, and reduce heat to low, cooking until the leeks are soft—10 minutes. Stir in the cream and Parmesan, and serve.
