15 Delicious Leek Recipes You Need to Try!

Leeks are a versatile and flavorful ingredient that can elevate your dishes with their mild onion-like taste. Whether you’re tossing them in a soup, sautéing them as a side, or incorporating them into a hearty casserole, there’s a world of leek recipes waiting for you. Dive into our collection and discover how easy it is to bring this delightful vegetable to your table!

Savory Leek Tart with Goat Cheese

This savory leek tart combines the earthy taste of leeks with the creamy richness of goat cheese, resulting in a delightful dish that’s packed with flavor. The buttery crust adds a wonderful texture, making each bite a treat. Whether you’re serving it for brunch or as a light dinner, this recipe is surprisingly simple to whip up!

The flavors meld beautifully, offering a balance of savory and slightly sweet notes from the leeks. Plus, it’s versatile enough to be enjoyed warm or at room temperature, making it a perfect dish for gatherings. Dive into this recipe and impress your friends and family with this delicious tart!

Ingredients

• 1 pre-made pie crust
• 3 large leeks, cleaned and sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 ounces goat cheese, crumbled
• 3 large eggs
• 1 cup heavy cream
• 1 tablespoon fresh thyme, chopped

Instructions

1. Preheat your oven to 400°F (200°C). Fit the pie crust into a tart pan and set aside.
2. In a skillet, heat olive oil over medium heat. Add the sliced leeks and sauté until they are soft and translucent, about 5-7 minutes. Season with salt and pepper.
3. In a bowl, whisk together the eggs, heavy cream, and thyme until well combined. Stir in the sautéed leeks and crumbled goat cheese.
4. Pour the leek mixture into the prepared pie crust, spreading it evenly.
5. Bake for about 30-35 minutes or until the tart is set and lightly golden on top. Let it cool for a few minutes before slicing.
6. Serve warm or at room temperature, garnished with additional herbs if desired.

Braised Leeks with Lemon and Thyme

Braised leeks with lemon and thyme is a delightful dish that brings out the natural sweetness of the leeks while adding a bright, citrusy tang. This recipe is simple to prepare and makes for a lovely side dish or a light main course. The gentle braising allows the leeks to become tender and infused with the aromatic flavors of lemon and fresh thyme.

Not only does this dish taste great, but it also looks beautiful on the plate, making it perfect for both casual dinners and special occasions. The combination of lemon and thyme enhances the leeks’ flavor, creating a comforting yet elegant dish that pairs well with various proteins or grains.

Ingredients

• 4 large leeks, cleaned and trimmed
• 2 tablespoons olive oil
• 1 cup vegetable or chicken broth
• 1 lemon, zested and juiced
• 2 sprigs fresh thyme
• Salt and pepper to taste
• Optional: 1 tablespoon butter for added richness

Instructions

1. Prepare the Leeks: Cut the leeks in half lengthwise and rinse under cold water to remove any dirt. Chop them into 2-3 inch pieces.
2. Heat Oil: In a large skillet over medium heat, add the olive oil. Once hot, add the leeks and season with salt and pepper. Sauté for about 5 minutes until they start to soften.
3. Add Broth and Flavorings: Pour in the broth, lemon juice, lemon zest, and add the thyme sprigs. Bring to a gentle simmer.
4. Cover and Cook: Reduce the heat to low, cover the skillet, and let the leeks braise for about 20-25 minutes until they are tender.
5. Finish: If using, stir in the butter for extra richness just before serving. Adjust seasoning as needed and serve warm.

Creamy Leek and Potato Soup

Creamy leek and potato soup is a delightful comfort dish that brings warmth and flavor to your table. The subtle sweetness of leeks combined with the earthy taste of potatoes creates a rich, velvety texture that’s soothing on chilly days. This soup is not only delicious but also easy to prepare, making it a fantastic option for both busy weeknights and leisurely weekends.

The addition of cream enhances the soup’s richness, while herbs add a fresh note. Perfect as a starter or a light meal, this recipe can be served with crusty bread for dipping, which complements the soup beautifully. Let’s dive into the ingredients and instructions to whip up this cozy dish!

Ingredients

• 2 tablespoons olive oil
• 3 leeks, sliced and cleaned
• 2 cloves garlic, minced
• 4 medium potatoes, diced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the sliced leeks and sauté until soft, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
2. Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
3. Once cooked, use an immersion blender to puree the soup until smooth. Stir in the heavy cream and season with salt and pepper.
4. Garnish with fresh thyme before serving, and enjoy your creamy delight!

Leek and Mushroom Risotto

Leek and mushroom risotto is a creamy and comforting dish that combines the earthy flavors of mushrooms with the mild sweetness of leeks. It’s rich and satisfying, making it a perfect choice for a cozy dinner or a special occasion. Plus, it’s relatively simple to prepare, allowing you to enjoy a restaurant-quality meal at home.

This risotto showcases the delicate textures of arborio rice, making it creamy and slightly al dente. The addition of cheese at the end adds a lovely richness, while fresh herbs can elevate the overall flavor. Whether you’re a seasoned cook or a beginner, this recipe is sure to impress.

Ingredients

• 1 cup arborio rice
• 2 tablespoons olive oil
• 1 large leek, sliced
• 8 ounces mushrooms, sliced
• 4 cups vegetable broth
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat broth in a saucepan and keep it warm over low heat.
2. In a separate pot, heat olive oil over medium heat. Add the sliced leek and cook until softened, about 3-4 minutes.
3. Add the mushrooms and sauté until they are tender and golden, about 5 minutes.
4. Stir in the arborio rice and cook for 1-2 minutes, allowing it to absorb the flavors.
5. If using, pour in the white wine and stir until it evaporates.
6. Add one ladle of warm broth to the rice, stirring gently until absorbed. Repeat this process, adding broth gradually and stirring frequently, until the rice is creamy and cooked al dente, about 18-20 minutes.
7. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.

Leek and Potato Gratin

Leek and Potato Gratin is a comforting dish that perfectly balances the sweet, mild flavor of leeks with the creamy texture of potatoes. This recipe is not only simple to make but also brings a warm, hearty feel to any meal. Each layer is infused with a rich, savory sauce that melds beautifully during baking, creating a deliciously cheesy topping that everyone loves.

This gratin is a fantastic side dish for family dinners or holiday gatherings. It’s also quite adaptable; you can easily add other vegetables or herbs to make it your own. With its creamy goodness and satisfying texture, this dish will surely become a favorite!

Ingredients

• 2 large leeks, cleaned and sliced
• 4 medium potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 1 cup grated cheese (such as Gruyère or cheddar)
• 2 tablespoons butter
• 1 garlic clove, minced
• Salt and pepper to taste
• 1 teaspoon fresh thyme (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, melt the butter over medium heat. Add the sliced leeks and garlic, sautéing until soft, about 5 minutes.
3. In a greased baking dish, layer half of the sliced potatoes, followed by half of the sautéed leeks. Season with salt, pepper, and thyme (if using).
4. Repeat with the remaining potatoes and leeks, ensuring an even spread.
5. Pour the heavy cream over the layered vegetables, then sprinkle the grated cheese on top.
6. Bake in the preheated oven for 40-45 minutes, or until the potatoes are tender and the top is golden and bubbling.
7. Let it cool slightly before serving. Enjoy your Leek and Potato Gratin!

Leek and Spinach Frittata

This leek and spinach frittata is a delicious and nutritious dish that’s perfect for any meal of the day. With its savory flavor profile, it combines the mild sweetness of leeks with the earthy taste of spinach, creating a delightful balance. Making a frittata is quite simple and requires minimal fuss, making it ideal for both busy mornings and relaxed brunch gatherings.

The frittata is incredibly versatile; you can serve it warm for breakfast or at room temperature for lunch. Its fluffy texture and vibrant green color make it visually appealing, while the combination of ingredients provides a satisfying meal. Plus, it’s a great way to use up leftover vegetables! Here’s how to whip up this tasty dish.

Ingredients

• 1 cup leeks, finely chopped
• 2 cups fresh spinach, chopped
• 6 large eggs
• 1/4 cup milk
• 1 cup shredded cheese (cheddar or feta)
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the leeks and sauté for about 5 minutes until they are soft and translucent.
3. Add the chopped spinach and cook for another 2-3 minutes until wilted. Season with salt and pepper.
4. In a bowl, whisk together the eggs and milk until well combined. Stir in the cheese, then add the sautéed leeks and spinach.
5. Pour the mixture back into the skillet and cook on the stovetop for about 3-4 minutes until the edges start to set.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the frittata is set and golden on top.
7. Let it cool slightly before slicing and serving.

Leek and Bacon Quiche

Leek and bacon quiche is a delightful dish that combines the mild, sweet flavor of leeks with the savory richness of crispy bacon. This dish is not only satisfying but also simple to prepare, making it a great option for brunch, lunch, or dinner. The creamy filling, when baked in a flaky crust, creates a comforting meal that everyone will enjoy.

This quiche strikes a lovely balance between the freshness of leeks and the smokiness of bacon, making each bite flavorful and hearty. It’s versatile too; you can serve it warm or at room temperature, and it’s an excellent way to use up any leftover ingredients in your fridge!

Ingredients

• 1 pie crust (store-bought or homemade)
• 4 slices of bacon, chopped
• 2 medium leeks, white and light green parts only, sliced
• 4 large eggs
• 1 cup heavy cream
• 1 cup shredded cheese (cheddar or your favorite)
• Salt and pepper to taste
• Fresh herbs (like thyme or parsley) for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium heat, cook the chopped bacon until crispy. Remove from the pan and let it drain on paper towels.
3. In the same skillet, add the sliced leeks and sauté until soft, about 5 minutes. Remove from heat.
4. In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
5. Add the cooked bacon, sautéed leeks, and shredded cheese to the egg mixture and stir until evenly mixed.
6. Pour the filling into the pie crust and spread it out evenly.
7. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.
8. Let it cool for a few minutes before slicing. Garnish with fresh herbs and serve!

Roasted Leeks with Balsamic Glaze

Roasted leeks drizzled with balsamic glaze make for a delightful side dish that is both simple and satisfying. The roasting process brings out the natural sweetness of the leeks, while the balsamic glaze adds a tangy, rich flavor that elevates the entire dish. This recipe is easy to follow, making it perfect for both weeknight dinners and special occasions.

The combination of tender leeks and a glossy balsamic finish results in a dish that is not only delicious but also visually appealing. Whether served alongside grilled meats or as part of a vegetarian spread, these roasted leeks will surely impress without requiring much effort in the kitchen.

Ingredients

• 4 large leeks
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup balsamic glaze
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Trim the root ends and the tough dark green tops of the leeks. Slice the leeks in half lengthwise and rinse them thoroughly to remove any dirt.
3. Place the leeks cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper.
4. Roast in the oven for 25-30 minutes, or until the leeks are tender and slightly caramelized.
5. Drizzle the balsamic glaze over the roasted leeks and return them to the oven for an additional 5 minutes.
6. Remove from the oven, garnish with fresh parsley, and serve warm.

Leek and Cheese Stuffed Chicken Breast

Leek and Cheese Stuffed Chicken Breast is a delightful dish that combines tender chicken with creamy, flavorful fillings. The leeks add a subtle sweetness and a mild onion flavor that pairs beautifully with melty cheese. This recipe is straightforward, making it perfect for weeknight dinners or special occasions.

With just a few ingredients and simple steps, you can create a meal that’s both satisfying and impressive. Serve it alongside roasted vegetables or a fresh salad for a complete meal that everyone will enjoy!

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups leeks, cleaned and chopped
• 1 cup cream cheese, softened
• 1 cup shredded cheese (cheddar or mozzarella work well)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh herbs (like parsley or chives) for garnish

Instructions

1. Prepare the Filling: In a skillet, heat olive oil over medium heat. Add chopped leeks and sauté until soft, about 5 minutes. Stir in cream cheese and shredded cheese until melted and well combined. Season with garlic powder, salt, and pepper.
2. Stuff the Chicken: Preheat the oven to 375°F (190°C). Make a pocket in each chicken breast by slicing them horizontally. Fill each pocket with the leek and cheese mixture.
3. Cook the Chicken: Place the stuffed chicken breasts in a baking dish. Drizzle with olive oil and season the tops with salt and pepper. Bake for 25-30 minutes until the chicken is cooked through and the juices run clear.
4. Serve: Let the chicken rest for a few minutes before slicing. Garnish with fresh herbs and serve with your choice of sides.

Leek Soup with Crispy Bacon Bits

Leek soup is a cozy dish that brings together the mild, sweet flavors of leeks with a creamy texture that warms you from the inside out. When you add crispy bacon bits, it transforms the dish into a delightful blend of savory and comforting, making it perfect for any season. Not only is this soup simple to make, but it also requires just a handful of ingredients, making it an accessible choice for both novice and experienced cooks.

The combination of tender leeks, rich broth, and crunchy bacon creates a satisfying experience in every spoonful. This soup is not only flavorful but also versatile, allowing you to enjoy it as a light meal or a hearty starter. Let’s dive into the recipe so you can whip up this delicious dish in no time!

Ingredients

• 4 large leeks, cleaned and sliced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 4 slices of bacon, chopped
• 1 medium potato, peeled and diced
• Salt and pepper to taste
• Chopped chives for garnish

Instructions

1. Cook the Bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
2. Sauté the Leeks: In the same pot, add the sliced leeks and cook for about 5 minutes until soft. Stir occasionally to avoid browning.
3. Add Potatoes and Broth: Add the diced potatoes and broth to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
4. Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup.
5. Add Cream and Season: Stir in the heavy cream and season with salt and pepper to taste. Heat through.
6. Serve: Ladle the soup into bowls, top with crispy bacon bits, and sprinkle with chopped chives before serving.

Grilled Leeks with Chimichurri Sauce

Grilled leeks are a delightful dish that brings out the sweet, earthy flavor of leeks. When grilled, the leeks develop a smoky char that pairs beautifully with the zesty chimichurri sauce. This recipe is simple and quick, making it a great choice for a weeknight dinner or as a standout side dish for gatherings.

The bright and herby chimichurri sauce adds a fresh kick that elevates the leeks to a new level. With just a few ingredients and easy steps, this dish is sure to impress without requiring too much time in the kitchen.

Ingredients

• 4 large leeks
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• Salt and pepper to taste

Instructions

1. Preheat your grill to medium-high heat.
2. Trim the roots and dark green tops from the leeks, leaving the white and light green parts. Cut the leeks in half lengthwise and rinse thoroughly to remove any grit.
3. Drizzle the leeks with olive oil and season with salt and pepper.
4. Place the leeks cut-side down on the grill. Grill for about 5-7 minutes until they are tender and have nice grill marks. Flip them over and grill for an additional 2-3 minutes.
5. While the leeks are grilling, prepare the chimichurri sauce. In a bowl, combine parsley, cilantro, garlic, red pepper flakes, red wine vinegar, olive oil, and season with salt and pepper. Mix well.
6. Once the leeks are done, remove them from the grill and drizzle with the chimichurri sauce before serving.

Leek and Carrot Stir-Fry

Leek and carrot stir-fry is a quick and delightful dish that’s packed with flavor. The gentle sweetness of the carrots pairs beautifully with the mild onion-like taste of leeks, creating a harmonious blend that’s both satisfying and light. This recipe is easy to whip up, making it perfect for busy weeknights or as a colorful side dish for gatherings.

With just a handful of ingredients and minimal prep time, you can have this vibrant stir-fry on the table in no time. The fresh crunch of the vegetables, combined with a splash of soy sauce and a hint of sesame, makes for a tasty treat that everyone will enjoy.

Ingredients

• 2 large leeks, sliced
• 2 large carrots, cut into matchsticks
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the sliced leeks and cook for 2-3 minutes until they start to soften.
3. Stir in the carrots and garlic, cooking for another 5 minutes until the carrots are tender but still crisp.
4. Drizzle soy sauce and sesame oil over the vegetables, stirring well to combine. Season with salt and pepper to taste.
5. Remove from heat and sprinkle sesame seeds on top before serving.

Potato-Leek Croquettes

Potato-leek croquettes are a delightful way to enjoy the subtle sweetness of leeks combined with the comforting taste of potatoes. They are crispy on the outside and soft on the inside, making them a perfect appetizer or side dish. With just a few simple ingredients, these croquettes are easy to make and are sure to please anyone who tries them.

The rich flavor of the leeks paired with fluffy mashed potatoes creates a savory combination that’s hard to resist. Whether you’re serving them at a gathering or enjoying them as a snack, these croquettes are sure to be a hit!

Ingredients

• 2 large potatoes, peeled and cubed
• 1 cup leeks, finely chopped
• 1/4 cup grated cheese (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup breadcrumbs
• 2 eggs, beaten
• Oil for frying

Instructions

1. Boil the Potatoes: In a pot, boil the cubed potatoes until tender, about 15-20 minutes. Drain and mash them in a bowl.
2. Sauté the Leeks: In a skillet, sauté the chopped leeks in a bit of oil over medium heat until softened, about 5 minutes.
3. Mix Ingredients: Combine the mashed potatoes, sautéed leeks, cheese (if using), salt, and pepper in a bowl. Mix until well combined.
4. Form the Croquettes: Shape the potato mixture into small balls or patties. Dip each one in the beaten eggs, then roll in breadcrumbs until coated.
5. Fry: Heat oil in a frying pan over medium heat. Fry the croquettes in batches until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels before serving.

Leek Pancakes with Yogurt Sauce

Leek pancakes are a delightful way to enjoy the subtle sweetness of leeks paired with a crispy texture. These pancakes are not only tasty but also simple to whip up, making them a great option for a quick meal or a light snack.

The combination of tender leeks and a fluffy batter results in a savory treat that’s perfect for any time of day. Pair them with a refreshing yogurt sauce for an extra burst of flavor!

Ingredients

• 2 medium leeks, cleaned and chopped
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup milk
• 2 large eggs
• 2 tablespoons olive oil
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• Fresh herbs (like dill or parsley) for garnish

Instructions

1. Prepare the Leeks: In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped leeks and sauté until they are soft and fragrant, about 5 minutes. Set aside to cool slightly.
2. Mix the Batter: In a large bowl, combine the flour, baking powder, salt, and black pepper. In a separate bowl, whisk together the milk and eggs. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the sautéed leeks.
3. Cook the Pancakes: In a non-stick skillet, heat a little olive oil over medium heat. Pour about 1/4 cup of the batter for each pancake into the skillet. Cook for 2-3 minutes on each side, or until golden brown. Repeat until all the batter is used.
4. Prepare the Yogurt Sauce: In a small bowl, mix together the yogurt, lemon juice, and a pinch of salt. Stir until smooth.
5. Serve: Stack the pancakes on a plate, drizzle with the yogurt sauce, and garnish with fresh herbs.

Leek and Shrimp Risotto

Leek and shrimp risotto is a delightful dish that combines the creamy texture of risotto with the savory flavors of leeks and the sweetness of shrimp. This meal is both comforting and satisfying, perfect for a cozy dinner or a special occasion. The blend of flavors creates a rich experience that is sure to please your taste buds.

Making this risotto is easier than you might think! With just a few simple steps, you’ll have a dish that feels gourmet without spending hours in the kitchen. Plus, the use of leeks adds a mild, sweet onion flavor that complements the shrimp beautifully, making this dish a delicious balance of flavors.

Ingredients

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 medium leek, cleaned and chopped
• 1/2 cup white wine
• 4 cups vegetable or chicken broth
• 1 cup shrimp, peeled and deveined
• 1/2 cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Prepare the Broth: In a saucepan, heat the broth and keep it warm over low heat.
2. Sauté the Leeks: In a large pan, heat the olive oil over medium heat. Add the chopped leeks and sauté until they are soft and translucent, about 5 minutes.
3. Toast the Rice: Add the Arborio rice to the pan and stir for 2-3 minutes until the rice is well-coated and slightly toasted.
4. Add Wine: Pour in the white wine and stir until it’s mostly absorbed by the rice.
5. Cook the Risotto: Gradually add the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more. This should take about 18-20 minutes.
6. Add Shrimp: When the rice is creamy and al dente, stir in the shrimp, cooking until they are pink and cooked through.
7. Finish the Dish: Remove from heat, stir in the Parmesan cheese, and season with salt and pepper to taste. Serve hot, garnished with chopped parsley.