Easy Leek Fondue Recipe

Here’s my go-to leek fondue recipe, with tender sautéed leeks cooked slowly in butter until they’re melt-in-your-mouth soft, combined with a touch of cream and fresh herbs.

This leek fondue has become my favorite side dish for Sunday roasts. I often make extra because my family loves to spread the leftovers on toasted bread the next day. Sometimes the simplest dishes are the most satisfying, don’t you think?

What Kind of Leeks Should I Use?

For this fondue recipe, you’ll want to look for fresh leeks with long, straight white and light green parts – these sections are the most tender and flavorful. When shopping, choose leeks that feel firm and have crisp, bright leaves without any yellowing or wilting. The smaller to medium-sized leeks (about 1 to 1.5 inches in diameter) are usually more tender and easier to clean than the really large ones. Remember to clean your leeks thoroughly by slicing them lengthwise and running water between the layers, as sand and dirt often hide there. Only use the white and light green parts for this recipe, saving the darker green tops for stock if you’d like.

Options for Substitutions

This fondue recipe is pretty flexible and you can make several swaps while still getting great results:

• Cheeses: For Bel Paese, you can use whole-milk mozzarella, provolone, or fontina cheese. The cream cheese can be replaced with mascarpone, and if you’re not a fan of goat cheese, try ricotta or more cream cheese instead.
• White wine: Not using alcohol? Replace the wine with chicken broth or vegetable stock plus 1 tablespoon of lemon juice to add that tangy flavor.
• Fresh herbs: If you can’t find fresh basil or mint, use 1 tablespoon dried basil and 1 teaspoon dried mint. For chives, green onions work well too.
• Artichoke hearts: You can skip these or replace them with chopped spinach (make sure to squeeze out excess water) or cooked mushrooms.
• Leeks: If leeks aren’t available, use a mix of yellow onions and scallions – about 1 medium onion and 3-4 scallions should do the trick.
• Cornflour: Regular all-purpose flour works just as well for thickening. Use the same amount as called for in the recipe.

Watch Out for These Mistakes While Cooking

The biggest challenge when making leek fondue is preventing the cheese from becoming grainy or separating – to avoid this, make sure to heat the mixture slowly over medium-low heat and stir constantly in a figure-eight motion. Another common mistake is not cleaning the leeks thoroughly enough, as they often harbor sand and dirt between their layers – slice them lengthwise and rinse well under running water before chopping. The wine choice matters more than you might think – avoid cooking wines and stick to a dry white wine you’d actually drink, as the flavor concentrates during cooking. For the smoothest texture, bring your cream cheese and goat cheese to room temperature before starting, and shred your own cheese rather than using pre-shredded varieties which often contain anti-caking agents that can affect melting.

What to Serve With Leek Fondue?

While this recipe comes with the classic dippers like veggie sticks and bread, you can make it even more fun by adding some extra options to the table! Try setting out some blanched baby potatoes, steamed broccoli florets, or cubes of ham for more substantial dipping choices. I like to include some tart apple slices too – they pair really nicely with the creamy, cheesy flavors and add a fresh crunch. For a complete spread, serve this fondue alongside a simple green salad dressed with a light vinaigrette to balance out all that wonderful richness.

Storage Instructions

Keep Fresh: This leek fondue is best enjoyed right away while it’s hot and the cheese is perfectly melted. If you have leftovers, transfer them to an airtight container and keep in the fridge for up to 2 days. The texture might get a bit firm as it cools, but don’t worry – we can fix that!

Make Ahead: You can prep the vegetables and herbs ahead of time – clean and chop the leeks, artichokes, and herbs up to a day in advance. Store them separately in airtight containers in the fridge. When you’re ready to make the fondue, just grab your prepped ingredients and you’ll save some time in the kitchen.

Warm Up: To bring leftover fondue back to life, warm it up slowly in a saucepan over low heat, stirring frequently. Add a splash of white wine or cream if it seems too thick. Keep stirring until it’s smooth and creamy again – usually takes about 5-7 minutes.

Preparation Time	10-15 minutes
Cooking Time	15-25 minutes
Total Time	25-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 35-45 g
• Fat: 60-70 g
• Carbohydrates: 50-60 g

Ingredients

• 1/2 cup frozen green peas
• 2 medium leeks, chopped finely
• 8 oz canned artichoke hearts, drained and roughly chopped
• 1 cup fresh basil leaves
• 1/4 cup mint leaves
• 1 tablespoon chives, chopped finely
• 2 teaspoons cornflour
• 1/2 teaspoon lemon zest, finely grated
• 6 oz bel paese or whole-milk mozzarella cheese, grated (about 3/4 cup)
• 1 tablespoon unsalted butter
• 3 oz cream cheese, cut into 1-inch pieces (about 1/2 cup)
• 3 oz fresh goat cheese, cut into 1-inch pieces (about 1/3 cup)
• 1/3 cup dry white wine
• Kosher salt
• Vegetable sticks and pieces of rustic bread for serving

Step 1: Prepare the Peas

In a medium saucepan, bring a small pot of water to a boil.

Add the frozen peas and cook for about 2 minutes until they are tender.

Drain the peas thoroughly and set them aside for later use.

Step 2: Cook the Leeks

Using the same saucepan, melt unsalted butter over medium heat.

Add the finely chopped leeks and cook them, stirring occasionally, until they are softened, which should take about 5 minutes.

Step 3: Add Artichokes and Herbs

Once the leeks have softened, stir in the coarsely chopped artichoke hearts, fresh basil leaves, mint leaves, and chives.

Cook the mixture for an additional 2 minutes, allowing the herbs to wilt and the flavors to meld together.

Step 4: Prepare and Add Thickening Agent

In a small bowl, mix the cornstarch with grated lemon zest and a pinch of kosher salt.

Then, add dry white wine to the leek and artichoke mixture in the saucepan and bring it to a simmer.

Gradually incorporate the cornstarch mixture into the saucepan, stirring constantly until the mixture starts to thicken slightly.

Step 5: Melt the Cheeses

Reduce the heat to low and add coarsely grated Bel Paese cheese, along with pieces of cream cheese and goat cheese into the saucepan.

Stir the mixture continuously until all the cheeses are fully melted and the fondue is smooth and creamy.

Step 6: Finalize and Serve the Fondue

Once the fondue achieves a creamy consistency and all ingredients are well combined, remove it from the heat.

Serve the warm fondue with a selection of crudités, such as sliced vegetables or pieces of crusty bread, for dipping.

Enjoy the rich and flavorful fondue!