Trim the roots and dark green leaves from the leeks. Slice the remaining white and light green parts vertically, rinse thoroughly under cold water, and chop into uniform bite-sized pieces.

Melt 2 tablespoons of unsalted butter in a large sauté pan over medium-high heat. Add the chopped leeks, season with kosher salt, and sauté for approximately 3 minutes.

Reduce heat to medium-low, cover the pan, and cook for 5-7 minutes until softened but not mushy.

Increase heat to medium-high, add ½ cup of heavy cream, and cook for 2-3 minutes until thickened.

Remove from heat and serve hot alongside your favorite proteins.