Prep and clean the leeks: Quickly wash off the leeks and then cut off the top green part and the bottom root. Then slice each leek in half lengthwise. Follow this up by slicing the leeks into thin strips. Place these strips into a large bowl, cover it with cold water, and let it sit for a couple of minutes. After they have soaked scoop out the leeks with your hand into a colander so that they can dry off.

Melt the butter in a medium-sized pot with the tablespoon of olive oil

Cook the Leeks: Add the leeks to the pot stir it up and let them cook for about 3 minutes or until they shrink by half. Then add in the white wine and continue cooking for another 2 minutes or until the wine has reduced to nothing.

Add the cream: Add the heavy cream and stir it into the leeks. Let this simmer for another minute

Finish the dish: Add salt and pepper to taste and stir it into the leeks. It is also at this time that you can add in the pinch of mace if you are using it.

Serve the creamed leeks immediately and enjoy!