You can use peeled, chopped onions here also–you’ll need to sauté  the onions for about 5 minutes before proceeding with the recipe.

2 – 4 large leeks, while and pale green parts only, halved lengthwise and chopped
2 T unsalted butter
1/2 c cream
1/3 c chicken or vegetable broth
pinch of nutmeg
salt and (white) pepper, to taste

1. Wash leeks in cold water, lift out and drain well.

2. Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides. Add leeks and stir to coat with butter. Cook for a couple of minutes.

3.  Add cream and stock and bring to a boil over high heat, stirring, then reduce heat to moderate and cook, uncovered, stirring occasionally, until leeks are tender and sauce is thickened, 10 to 15 minutes. Stir in nutmeg, salt, and pepper.