15 Leek Recipes to Eat All Week
In the fall, it's all about hearty, savory vegetables. They're perfectly in season and are full of rich flavor that makes them a wonderful addition to warming fall and winter meals like soup, stews, and oven-roasted dishes.
And while carrots, celery, and onions all deserve the attention they're given, don't forget about leeks! Given that they're in the allium family, leeks have a flavor similar to that of onions and add an extra level of buttery richness to whatever dish they're included in.
So whether you're already a big fan of leeks or are just starting to incorporate them into your cooking, we've put together some of our favorite leek-centric recipes to consider trying in your own kitchen!
Photo Courtesy of Co+op
Potato Leek Soup with Gruyere
We'll start off with a classic to get this recipe blog going: potato leek soup!
Ingredients
3 tablespoons butter
3 large leeks, washed well, trimmed and thinly sliced
2 cloves garlic, minced
1 teaspoon dried thyme
2 pounds russet potatoes, washed and diced into 1-inch pieces
1/2 cup white wine
4 cups vegetable or chicken broth
2 1/2 cups water
1/4 cup flour
8 ounces Gruyere cheese, shredded
Salt and ground black pepper, to taste
Directions
In a large stock pot or Dutch oven, melt the butter over medium-high heat. Add the sliced leeks and sauté for 5 minutes until leeks are soft. Add the garlic and thyme and cook for 2 more minutes, then add the potatoes, white wine, vegetable broth, and 2 cups of water. Bring to a boil, then reduce heat to a simmer and cook for about 10 minutes until the potatoes are just tender.
While potatoes are cooking, whisk together the remaining 1/2 cup of water with the flour in a small bowl. Whisk the flour-water mixture into the soup once the potatoes are tender and simmer for another 5 minutes.
Remove the soup from heat, remove 2 to 3 cups of the soup from the pot to a blender and blend in the cheese, then slowly stir the cheesy soup mixture back into the soup pot. Season with salt and black pepper and serve hot.
Photo Courtesy of Co+op
French Leek Pie with Gruyere Cheese
Creamy on the inside and nice and crispy on the outside, this leek pie is the perfect dish for a Sunday brunch.
Ingredients
1 9-inch prepared pie crust
1 tablespoon olive oil
3 leeks, trimmed, cleaned and sliced in 1/2-inch pieces (about 3 1/2 to 4 cups)
1/2 teaspoon dried tarragon
1/4 cup water
Salt and pepper
1 cup half and half
2 cups shredded Gruyere cheese
Directions
Preheat oven to 350ºF. Prick the pie crust several times with a fork and prebake the pie crust for 12-15 minutes. Let the crust cool before filling.
Heat the olive oil in a skillet over medium-high heat. Sauté the leeks for 5-6 minutes. Add the tarragon, water and a pinch of salt and pepper and sauté another 5 minutes until the leeks are tender. Remove from heat and stir in the half and half and shredded cheese. Add salt and pepper to taste, and then pour the mixture into the prebaked pie shell. Bake the pie for 40-50 minutes. Let the pie sit for 15 minutes before slicing.
Photo Courtesy of Co+op
Savory Noodle Kugel with Leeks and Mushrooms
Though kugel is traditionally served as a side dish, it's absolutely delicious as a main course for dinner.
But, if you want to keep the tradition going, serve your kugel with some seasonally-appropriate sweet potato latkes.
Ingredients
8 ounces linguini noodles, uncooked
2 tablespoons vegetable oil
2 cups leeks, cleaned and sliced (about 2 thin leeks)
8 ounces button mushrooms, sliced
2 large eggs, beaten
1/2 cup sour cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 teaspoons paprika
Directions
Preheat oven to 375°F. Grease a 9 x 13 inch casserole dish. Cook the noodles in boiling water for 5-6 minutes, until just al dente. Drain and rinse noodles.
While the noodles are cooking, heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Sauté the leeks for a few minutes and then add the mushrooms and sauté until tender, about 5-10 minutes.
In a large bowl, mix the cooked noodles, sautéed vegetables, eggs, sour cream, salt, pepper and 1 teaspoon of paprika. Pour into the casserole dish, sprinkle with the remaining paprika, cover with foil and bake for 30 minutes. Remove the foil and bake another 10-15 minutes to brown the top. Serve hot.
Photo Courtesy of Co+op
Mushroom Artichoke Flatbread Pizza
Onions are delicious on pizza, so why not try out leeks? While you can toss together a homemade pizza dough, we recommend making the process even easier by snagging one of our housemade pizza doughs from our Deli to-go case!
Ingredients
3 tablespoons olive oil, divided
1/2 teaspoon oregano leaf, dried
1/2 teaspoon basil, dried
3 cups sweet onions, diced
2 cups mushrooms, finely chopped
2 tablespoons fresh rosemary, chopped
3 tablespoons minced garlic, divided
1/2 cup pitted Kalamata olives, sliced in half
1 cup canned or marinated artichoke hearts, roughly chopped
1 cup leeks, thoroughly rinsed and sliced crosswise
2 teaspoons freshly ground black pepper
1 10-inch premade pizza crust
Directions
Preheat oven to 450˚F. In a small bowl, combine 2 tablespoons of olive oil, oregano, basil and 1 tablespoon of minced garlic. Set aside.
In a large skillet, heat 1 tablespoon of olive oil and sauté the onions for 10 minutes until they begin to brown. Add the mushrooms and sauté 5 minutes, then add the leeks, 2 tablespoons each of minced garlic and chopped rosemary and sauté 3 minutes more. Place the pizza crust on a baking tray, brush the entire top of the crust with half of the olive oil mixture, and then top with the mushroom and onion mixture. Arrange the sliced olives and artichoke hearts on top. Reduce the oven temperature to 425˚F., place the pizza on a center rack in the oven and bake 12 minutes or until the crust is browned on the edges. Remove from the oven and drizzle or brush the remaining olive oil mixture over the pizza, sprinkle with black pepper and serve.
Photo Courtesy of Half Baked Harvest
Winter Vegetables Chicken Noodle Soup
Given their intense flavor, leeks are the perfect addition to a winter chicken noodle soup.
In this soup, sweet onion, leeks, carrots, celery, chicken thighs and buttered noodles are all combined in a rich stock to create a warming and super satisfying soup.
Serve it with asiago crostini for dipping!
Find the full recipe at Half Baked Harvest
Baked Chicken with Onions & Leeks
In this one-pan recipe, leeks are combined with onions, garlic, thyme, and salt and topped with bone-in chicken before being cooked for a little under an hour.
The mustard glaze adds a rich flavor that pairs well with oven-roasted chicken.
Serve your chicken on top of the veggies with a side of fresh greens and mashed potatoes.
Photo Courtesy of Feasting at Home
One Pan Tarragon Chicken with Asparagus, Lemon, and Leeks
If you've never cooked with tarragon before, it has a licorice-like flavor that's similar to fennel or anise.
Its subtle bite adds a nice contrast to bright lemon and oniony leeks in this one-pan chicken recipe.
Serve your tarragon chicken with a side of creamy orzo or brown rice.
Find the full recipe at Feasting at Home
Charred Leeks With Honey and Vinegar
If you want to enjoy your leeks in a simple, yet delicious form, consider this charred leek recipe from Bon Appetit.
Leeks are grilled till they are almost entirely blackened before being topped with a sweet and sour dressing made up of honey and vinegar.
Enjoy these leeks alongside roasted chicken and mashed potatoes.
Photo Courtesy of Edible Seattle
Whole-Wheat Spaghetti with Buttery Leeks, Lemon, and Crème Fraîche
Some of the best pasta recipes are those that are fairly simple to toss together but look (and taste) absolutely divine.
Here, whole wheat spaghetti is tossed with butter, olive oil, and leeks before being combined with cheese and reserved pasta water to create a creamy sauce.
The dish is topped off with a dollop of crème fraîche and even more cheese. Serve it with a crusty piece of toasted baguette and an extra drizzle of olive oil.
Find the full recipe at Edible Seattle
Upside-Down Caramelized Leek Tart
Leeks become soft, creamy, and savory went they're cooked, making them a great vegetable to utilize in tarts.
And while this tart looks especially fancy and impressive, it's super simple to toss together for a holiday gathering or a weekend brunch.
Use frozen puff pastry to make this tart come together super quickly, or try your hand at scratch-made puff pastry for more of a culinary challenge.
Smoky Beef and Leek Stew
Along with soup, stews are a fantastic way to enjoy all that rich, flavorful, slow-cooked leek flavor.
In this stew, beef chuck is paired with bell pepper, artichokes, and leeks before being combined with smoked paprika for a rich, smoky flavor.
Serve your stew with a slice of toasted bread for dipping and fried potatoes for a contrasting texture.
Find the full recipe at Food & Wine
Asparagus, Mushroom, Leek, and Cheese Galette
Here's another recipe that's perfect for Sunday brunch.
Asparagus, mushroom, and leeks are pre-cooked and combined with cheese before being wrapped in a simply flaky pie dough.
Applying a simple egg wash to the pastry gives it an extra glossy sheen and helps seal the edges of the galette.
Photo Courtesy of Feasting at Home
Leek Bread
Homemade bread on its own is delicious, but when it's stuffed with cheese and rich, leeky goodness, it's extra special.
Similar to how you'd prepare cinnamon rolls, bread dough is rolled out flat before being topped with leeks and cheese and rolled up into a log.
Serve your leek bread as a simple appetizer, or pair it with your favorite fall soup.
Find the full recipe at Feasting at Home
Leek Gratin With Cream and Fontina Cheese
When it comes to family gatherings and special occasions, gratin is always a simple and delicious recipe to turn to.
In this gratin, leeks take center stage and are combined with cream and fontina cheese for a warm and cozy dinner side dish.
If you wanted to add a contrasting crunchy texture to this dish, you could top it all off with some breadcrumbs.
Photo Courtesy of Edible Seattle
Skillet Chicken Thighs with Caramelized Leeks, Preserved Lemon, and White Wine
Here's another chicken recipe that features caramelized leeks, preserved lemon, and white wine.
Chicken thighs are seared to perfection and leeks are caramelized in the same pan, adding lots of rich flavor to the dish.
Preserved lemons add a kick of zesty tang and white wine brings it all together. Don't forget the crusty bread for dipping!