Trim the leeks and cut into 2 inch pieces. Wash thoroughly under running water. Bring the water to the boil in the large saucepan, add the salt and leeks, cover and cook gently for 10-15 minutes.
To make the sauce, whisk the stock, milk, cornflour and butter together over a low heat. Bring to the boil while whisking constantly. Simmer for 2 minutes or until the sauce thickens. Season to taste with salt, pepper and nutmeg and stir in the grated cheese.
Drain the leeks well. Place in a warmed serving dish and pour over the cheese sauce to serve.
Source: A friend Linda
By Raymonde from North Bay, Ontario
