Are you a fan of alliums? Then you’re in luck! Today, we’re celebrating one of our favorite members of the onion family – the humble leek. With its sweet, mild flavor and versatility in both savory and sweet dishes, it’s no wonder why leeks have become a staple ingredient in many cuisines around the world. From hearty soups to elegant tarts, leeks add a depth of flavor that’s hard to beat.
In this article, we’ll be exploring 20 delicious leek recipes that are easy to make and packed with flavor. Whether you’re looking for a comforting soup to warm up on a chilly evening or a quick and easy side dish to serve alongside your favorite protein, we’ve got you covered. So, let’s get started and discover the many ways leeks can elevate your cooking!
Creamy Leek and Potato Soup
Creamy Leek and Potato Soup Recipe
This rich and comforting soup is a perfect blend of sweet potatoes, caramelized leeks, and creamy goodness. It’s an ideal meal for a cozy night in or a special occasion.
Ingredients:
– 2 large leeks, cleaned and sliced into thin rings
– 2-3 medium-sized potatoes, peeled and diced
– 2 tablespoons butter
– 1 onion, finely chopped
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh chives or parsley for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the sliced leeks and cook until they’re caramelized and golden brown (about 20-25 minutes).
2. Add the chopped onion and cook until softened.
3. Add the diced potatoes, chicken broth, and salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the potatoes are tender.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Stir in the heavy cream and adjust seasoning as needed.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 40-45 minutes
Easy Leek and Cheese Quiche
Easy Leek and Cheese Quiche: A delicious and versatile breakfast or brunch option that’s perfect for any occasion.
Ingredients:
– 1 pie crust (homemade or store-bought)
– 2 large leeks, thinly sliced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– 2 large eggs
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch tart pan with a removable bottom.
3. In a large skillet, sauté the sliced leeks in a little butter until tender and lightly caramelized.
4. In a separate bowl, whisk together the heavy cream, eggs, salt, and pepper.
5. Arrange the cooked leeks and grated cheese in the pie crust.
6. Pour the egg mixture over the leeks and cheese.
7. Bake for 35-40 minutes or until the quiche is set and golden brown.
8. Garnish with fresh thyme leaves if desired.
Cooking Time: 35-40 minutes
Simple Sautéed Leeks with Garlic
This recipe highlights the sweet and subtle flavor of leeks, perfectly balanced by the pungency of garlic. With just a few ingredients and minimal effort, you’ll have a delicious side dish to accompany your favorite meals.
Ingredients:
– 2 large leeks, white and light green parts only
– 3 cloves of garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Rinse the leeks under cold water, then slice them into 1-inch pieces.
2. In a large skillet, heat the olive oil over medium-low heat.
3. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
4. Add the sliced leeks to the skillet, stirring to coat with the garlic and oil mixture.
5. Cook for 15-20 minutes, or until the leeks are tender and lightly caramelized.
6. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Leek and Mushroom Pasta
This comforting pasta dish is a perfect blend of earthy mushrooms and sweet leeks, all wrapped up in a rich and creamy sauce. It’s an easy and satisfying meal that’s sure to become a favorite.
Ingredients:
– 12 oz (340g) pasta of your choice
– 2 large leeks, white and light green parts only, thinly sliced
– 1 cup (115g) mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup (60ml) olive oil
– 1/2 cup (120ml) heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-low. Add leeks and cook, stirring occasionally, for 10-12 minutes or until tender and lightly caramelized.
3. Add mushrooms and garlic to the skillet. Cook, stirring occasionally, for an additional 5 minutes or until mushrooms release their moisture and start to brown.
4. Stir in heavy cream and bring mixture to a simmer. Season with salt and pepper to taste.
5. Combine cooked pasta, leek-mushroom sauce, and grated Parmesan cheese (if using). Serve hot.
Cooking Time: 20-25 minutes
Quick Leek and Bacon Tart
A flavorful and elegant tart that’s perfect for a weeknight dinner or a special occasion. This recipe combines the sweetness of caramelized leeks with the smokiness of crispy bacon, all wrapped up in a buttery pastry crust.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 medium leeks, thinly sliced
– 6 slices of bacon, diced
– 2 tablespoons unsalted butter
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch. Place on the prepared baking sheet.
3. In a large skillet, cook bacon over medium heat until crispy. Remove from heat and set aside.
4. Add butter to the same skillet and sauté leeks until caramelized, about 10-12 minutes.
5. Arrange cooked leeks and bacon on one half of the pastry, leaving a 1/2 inch border. Fold other half over filling to form a triangle.
6. Brush edges with beaten egg for a golden glaze. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Roasted Leeks with Parmesan
Roasted Leeks with Parmesan: A Simple yet Elegant Side Dish
Roasting brings out the natural sweetness in leeks, while a sprinkle of parmesan adds a salty and savory depth. This recipe is perfect for accompanying your favorite main courses or serving as a side dish at a dinner party.
Ingredients:
– 4-6 leeks, trimmed to 2-inch pieces
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1/2 cup grated parmesan cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the leek pieces in a single layer on a baking sheet lined with parchment paper.
3. Drizzle with olive oil and season with salt and pepper.
4. Roast for 20-25 minutes, or until the leeks are tender and caramelized.
5. Remove from oven and sprinkle with parmesan cheese.
6. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Leek and Chicken Stir-Fry
This recipe is a flavorful and quick stir-fry that combines the sweetness of leeks with the savory taste of chicken, all in one delicious dish. It’s perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 medium leeks, white and light green parts only, sliced into thin strips
– 2 cloves garlic, minced
– 2 tbsp vegetable oil
– 1 tsp soy sauce
– 1 tsp oyster sauce (optional)
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from pan and set aside.
3. In the same pan, add the remaining 1 tbsp of vegetable oil.
4. Add the sliced leeks and minced garlic; stir-fry until leeks are tender, about 3-4 minutes.
5. Return the chicken to the pan and stir in soy sauce and oyster sauce (if using). Cook for an additional minute.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions (if desired).
8. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Easy Leek and Spinach Frittata
A flavorful breakfast or brunch option that’s perfect for any day of the week. This recipe combines the sweetness of leeks with the earthiness of spinach, all wrapped up in a creamy egg frittata.
Ingredients:
– 6 large eggs
– 1 medium leek, thinly sliced (white and light green parts only)
– 2 cups fresh spinach leaves
– 1/2 cup grated cheddar cheese (optional)
– Salt and pepper to taste
– Cooking spray or oil for the skillet
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat some cooking spray or oil over medium-high heat. Add the sliced leek and cook until softened, about 3-4 minutes.
3. Add the spinach leaves and cook until wilted, about 1 minute.
4. Crack in the eggs and stir to combine with the leek and spinach mixture.
5. Cook for an additional 2-3 minutes, until the eggs start to set.
6. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is cooked through and slightly golden brown on top.
7. Remove from the oven and let cool for a minute or two before slicing and serving.
Cooking Time: 20 minutes
Leek and Cheddar Muffins
These moist and flavorful muffins are perfect for a snack or as a side dish to your favorite soups. The sweetness of the leeks pairs beautifully with the sharpness of cheddar cheese.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup grated cheddar cheese
– 1/2 cup chopped fresh leek (white and light green parts only)
– 1/4 cup unsalted butter, melted
– 1/2 cup milk
– 1 egg
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, cheese, leek, and salt.
3. In a separate bowl, whisk together melted butter, milk, egg, and a pinch of pepper.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
One-Pot Leek and Rice Pilaf
Elevate your weeknight meals with this flavorful and aromatic one-pot pilaf, packed with tender leeks and fluffy rice.
Ingredients:
– 1 large onion, thinly sliced (leeks)
– 2 cloves of garlic, minced
– 1 cup uncooked white or brown rice
– 4 cups vegetable broth
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the sliced leeks and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the rice to the pan, stirring to coat with the vegetable mixture.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Leek and Potato Gratin
A creamy, comforting side dish perfect for special occasions or everyday meals. This Leek and Potato Gratin recipe combines the sweetness of caramelized leeks with the richness of potatoes and cheese.
Ingredients:
– 2 large leeks, white and light green parts only
– 3-4 medium-sized potatoes, thinly sliced
– 1/4 cup unsalted butter
– 1/2 cup grated cheddar cheese
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add leeks and cook until caramelized, stirring occasionally, about 20-25 minutes.
3. In a separate pot, boil sliced potatoes for 5 minutes or until slightly tender. Drain and set aside.
4. In a greased 9×13-inch baking dish, arrange overlapping potato slices in a single layer.
5. Pour cooked leeks over potatoes, followed by heavy cream and grated cheese.
6. Season with salt and pepper to taste.
7. Bake for 30-35 minutes or until the top is golden brown and the gratin is heated through.
Cooking Time: 40-45 minutes
Simple Leek and Carrot Soup
This comforting soup is a perfect blend of sweet carrots and subtle leeks, simmered to perfection in a flavorful broth. Serve warm with a swirl of cream or crusty bread for a satisfying meal.
Ingredients:
– 2 medium leeks, cleaned and chopped (white and light green parts only)
– 4 large carrots, peeled and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes.
2. Add chopped leeks and cook for an additional 5 minutes, or until they start to caramelize.
3. Add chopped carrots, vegetable broth, salt, and pepper. Bring mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until carrots are tender.
4. Use an immersion blender or transfer soup to a blender and puree until smooth.
5. If desired, stir in heavy cream or half-and-half for added richness.
6. Serve warm, garnished with chopped herbs or a sprinkle of paprika.
Cooking Time: 25-30 minutes
Leek and Goat Cheese Tart
This savory tart combines the sweetness of caramelized leeks with the tanginess of goat cheese, all on a flaky pastry crust. Perfect as an appetizer or side dish for any occasion.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large leeks, white and light green parts only, thinly sliced
– 2 tablespoons butter
– 1/4 cup goat cheese crumbles
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roll out puff pastry to a thickness of about 1/8 inch.
2. In a large skillet, caramelize leeks over medium heat with butter until softened and golden brown, about 20 minutes.
3. Arrange leek mixture on one half of the pastry, leaving a 1/2-inch border. Top with goat cheese crumbles.
4. Fold the other half of the pastry over the filling and press edges to seal. Brush with olive oil and season with salt and pepper.
5. Bake for 25-30 minutes or until golden brown. Garnish with thyme leaves, if desired.
Cooking Time: 25-30 minutes
Easy Leek and Herb Bread
Brighten up your table with this aromatic bread recipe that combines the subtle sweetness of leeks with the freshness of herbs. Perfect for serving alongside soups, salads, or as a snack on its own.
Ingredients:
– 1 large leek, thinly sliced
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon sugar
– 1 packet active dry yeast (2 1/4 teaspoons)
– 1 cup warm water
– 2 tablespoons olive oil
– 2 sprigs of fresh rosemary, chopped
– 1 clove garlic, minced
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine flour, salt, sugar, and yeast.
3. Add warm water, olive oil, leek slices, rosemary, and garlic. Mix until a sticky dough forms.
4. Knead for 5-7 minutes until smooth and elastic.
5. Shape into a round or oblong loaf. Place on prepared baking sheet.
6. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Leek and Salmon Pasta
This recipe combines the sweetness of leeks with the richness of salmon, all wrapped up in a comforting pasta dish. With minimal ingredients and effort, you’ll have a satisfying meal that’s perfect for a weeknight dinner.
Ingredients:
– 8 oz pasta (linguine or fettuccine work well)
– 2 large leeks, thinly sliced
– 6 oz salmon fillet, cooked and flaked
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-low heat. Add sliced leeks and cook for 15-20 minutes, stirring occasionally, until they’re tender and lightly caramelized.
3. Add flaked salmon, garlic, and white wine (if using) to the skillet. Cook for an additional 2-3 minutes, stirring constantly.
4. Combine cooked pasta and leek-salmon mixture in a serving bowl. Season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Quick Leek and Tomato Salad
A refreshing summer salad that’s perfect for a light lunch or as a side dish for your favorite dinner. This recipe combines the sweetness of tomatoes with the subtle flavor of leeks, all in a quick and easy-to-make salad.
Ingredients:
– 2 large leeks, white and light green parts only, sliced into thin rings
– 3 medium tomatoes, diced
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine the sliced leeks and diced tomatoes.
2. Drizzle the olive oil over the mixture and sprinkle with salt and pepper to taste.
3. Squeeze the lemon juice over the salad and toss gently to combine.
4. Garnish with chopped parsley, if desired.
5. Serve immediately and enjoy!
Cooking Time: 15 minutes
Leek and Sweet Potato Hash
Transform humble ingredients into a flavorful and nutritious side dish with this simple recipe for Leek and Sweet Potato Hash. Perfect as a accompaniment to grilled meats, roasted vegetables, or even as a main course.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 2 medium leeks, white and light green parts only, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1/4 teaspoon smoked paprika (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add leeks and cook, stirring occasionally, for 5-7 minutes or until caramelized and tender.
4. Once sweet potatoes are done, add them to the skillet with the leeks. Stir in smoked paprika (if using). Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 35-40 minutes
Simple Leek and Lentil Stew
This hearty stew is a perfect blend of comforting flavors, with the sweetness of leeks and the earthiness of lentils. It’s easy to make and can be served as a main course or side dish.
Ingredients:
– 2 medium leeks, chopped (white and light green parts only)
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped leeks and cook until they start to soften, about 5 minutes.
5. Add the lentils, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 40 minutes
Leek and Ham Omelette
A classic French-inspired omelette filled with sweet leeks and savory ham, perfect for a quick and satisfying breakfast or brunch.
Ingredients:
– 2 large eggs
– 1 medium leek, thinly sliced
– 4 slices of cooked ham (such as prosciutto or serrano ham)
– Salt and pepper to taste
– Butter or oil for cooking
Instructions:
1. In a small bowl, whisk together the eggs and a pinch of salt until well combined.
2. Heat a non-stick skillet over medium heat and add a pat of butter or a drizzle of oil.
3. Add the sliced leek to the skillet and cook until softened, about 3-4 minutes.
4. Pour in the whisked eggs and cook until the edges start to set, about 2 minutes.
5. Arrange the cooked ham slices on one half of the omelette.
6. Use a spatula to gently fold the other half of the omelette over the ham.
7. Cook for an additional minute, then slide onto a plate and serve hot.
Cooking Time: 8-10 minutes
Easy Leek and Corn Chowder
This comforting soup is a perfect blend of sweet corn, tender leeks, and creamy potatoes. Ready in under an hour, it’s a great option for a quick weeknight dinner.
Ingredients:
– 2 medium leeks, cleaned and chopped (white and light green parts only)
– 1 large onion, chopped
– 3 cups corn kernels (fresh or frozen, thawed)
– 2-3 medium potatoes, peeled and diced
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, sauté the leeks and onion in a little oil until tender.
2. Add corn kernels, potatoes, chicken broth, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
3. Use an immersion blender or transfer soup to a blender to puree until smooth.
4. Stir in heavy cream or half-and-half. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 45-50 minutes
Summary
Discover the versatility of leeks with these 20 delicious and easy-to-make recipes. From soups to quiches, pasta dishes to baked goods, there’s something for everyone. Try your hand at creamy Leek and Potato Soup, or get creative with Easy Leek and Cheese Quiche. For a quick and flavorful side dish, try Simple Sauted Leeks with Garlic. And don’t forget the sweet treats like Leek and Cheddar Muffins and One-Pot Leek and Rice Pilaf. Whether you’re looking for comfort food or a healthy meal option, these recipes are sure to please.
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