- 1 bunch of leeks
- 3 Tbsp. butter
- 1 pkg. Splenda
- 2 cans or 1 box of chicken broth
- 1-2 Tbsp. cream
Cut the root end off one bunch of leeks. Cut about 3 or 4 inches off the top part of the leeks. Discard the root end and the top part. Cut the remainder into very thin slices. Put in a colander and rinse thoroughly. (They typically are filled with mud.) Pat the leeks dry.
Heat the large skillet over low/medium heat for a minute or so. Add 3 T. butter once the skillet is warm. Allow the butter to melt most of the way, then put in the leeks. Cook for a long time — until the leeks are caramelized. Add ½ packet of Splenda. Then slowly add two cans of chicken broth (or one box) a little bit at a time, stirring as you do. Let simmer quite a while. Add some pepper. At the very end, add one or two tablespoons of cream.