28 Leek Recipes You Have To Try
Move over shallots and green onions, springy leeks are here!
Not sure about leeks? We get it; outside of classic leek & potato soup, long green and white leeks can be kind of a mystery. What if we told you leeks can add their mildly sweet, oniony flavor to so much more? Check out these 28 leek recipes for proof—we know you'll "leek" them a lot. 😉
Leeks are part of the allium vegetable family and are similar to other types of onions, shallots, and garlic. They’ve got a milder, sweeter taste than an onion, making them great for adding flavor without being overpowering. What’s not so sweet? Cleaning them. Without the papery outer skin of their vegetable cousins, leeks are much more susceptible to dirt getting trapped within their layers. Don’t be intimidated, though, we promise they’re worth the effort! Here’s our best method for making sure none of that dirt ends up in your final dish: Place your sliced leeks in a large bowl of water (a “water bath”) and swish them around to separate the layers. Let them sit for 5 to 10 minutes, then pull the leeks out using a slotted spoon or sieve, taking care to not pull any of the dirt that has sunk to the bottom with them.
They’re also relatively large, meaning they’re a bit more of a commitment than your average allium. Luckily, you can use them anywhere you’d use an onion or shallot. They add a lovely flavor to a wide range of soups, of course, like our vicchysoise or green chili clam chowder, but also make a nice addition to weeknight pasta dinners and healthy dinner salads. Try them roasted in our “anything goes” grain salad, or our skillet mac 'n' cheese with chicken & broccoli. They’re even great on pizza! Once you know how to prepare them, try swapping them into any of your favorite onion applications—you never know, they might become your new favorite secret ingredient.
For more spring vegetable inspiration, check out our favorite asparagus recipes, our top spring pastas, our raddest radish recipes, and our best spring salads too.
Split Pea Soup
The secret to the best split pea soup? A good, smoky ham hock. If you don't have one or don't eat meat, consider using some smoked paprika instead.
Get the Split Pea Soup recipe.
Pasta Primavera
Few dishes mean “spring” like pasta primavera. Primavera in the name alone brings to mind fresh veggies, like zucchini, English peas, leeks, and peppers, all of the things beginning to bloom for a vibrant season of produce ahead. Feel free to swap in whatever you can find at the farmer's market.
Get the Pasta Primavera recipe.
Tomato-Butter Roast Chicken
Tomato butter works wonders on chicken. Not only does it keep the bird moist, but the healthy dose of tomato paste brings a slightly sweet, umami acidity, which chicken can often use.
Get the Tomato-Butter Roast Chicken recipe.
Spinach & Cheese Quiche
This rich, custardy spinach quiche is just the thing to break out for special-occasion breakfasts and brunches. A simple arugula salad and some crispy pan-fried potatoes will nicely round out the meal, along with a mimosa if you’ve got nowhere to be. 😉
Get the Spinach & Cheese Quiche recipe.
Lobster Ravioli
To make things easier on you here, wonton wrappers are used instead of pasta dough. The resulting "ravioli" are so tender and light that you really only taste the decadent lobster filling. If you want things authentic, our pasta dough is great; otherwise, we promise you’re going to make these over and over again.
Get the Lobster Ravioli recipe.
Creamy White Bean & Sausage Soup
A little heat tamed by cream turns this nearly effortless soup into a feel-good go-to. Why add a Parmesan rind, you may ask? Because it makes the soup salty and nutty and is undeniably good. Pro tip: Keep the sausage pieces chunky so they don’t get lost.
Classic Turkey Stuffing
When it comes to the big Thanksgiving feast, we consider the roast turkey and the sweet potato casserole as sides to the STUFFING. A good stuffing makes or breaks Thanksgiving dinner, and this one will absolutely make your holiday meal all the better.
Get the Classic Turkey Stuffing recipe.
It's time for butternut squash to claim its rightful place on autumnal dinner tables. This savory casserole is packed with bacon and two types of cheese (mozzarella and cheddar) and just enough kale to lend the dish a healthy-ish twist.
Get the Butternut Squash Casserole recipe.
Green Chili Clam Chowder
This chowder takes after red-hued Manhattan clam chowder, but departs from that recipe in a few key ways. This soup gets its kick (and color) from hatch chiles and salsa verde. Instead of the customary potatoes, we’ve subbed in tender white beans to add a bit of richness. Yum!
Get the Green Chili Clam Chowder recipe.
Vichyssoise
The main difference between vichyssoise and potato-leek soup is the temperature at which each is served. Potato-leek soup is usually served hot, while vichyssoise is served cold, making the latter a nice, chilled alternative to the classic during the summer months.
Get the Vichyssoise recipe.
Anything Goes Grain Salad
We recommend sticking with the bright lemony salad dressing and finishing this with some goat cheese to add creamy tanginess, but otherwise, truly anything goes. Swap in different beans, any of your favorite roasted seasonal veggies, or even different greens.
Get the Anything Goes Grain Salad recipe.
Leek & Potato Soup
While many recipes using leeks call for discarding the tougher, more fibrous green tops, we reserve them, slice 'em real thin, and stir-fry them until crispy and golden. Sprinkled with a little salt, fried leek greens transform an otherwise fine bowl of soup into an outstanding one.
Get the Leek & Potato Soup recipe.
Vegetarian Kale Soup
Don't skip the step of mashing the cannellini beans— it makes this wintery soup extra thick and creamy.
Get the Vegetarian Kale Soup recipe.
Skillet Mac 'n' Cheese With Chicken & Broccoli
Cooking the broccoli in the same water as the pasta is GENIUS. Plus, broccoli means this is totally healthy and it's cool to have seconds (read: thirds), right?
Get the Skillet Mac 'n' Cheese With Chicken & Broccoli recipe.
Vegetarian Fajitas
You have the classic steak fajitas and chicken fajitas, but what happens to a fajita dish when the meat leaves the equation? Our former Senior Food Producer June Xie made these vegetarian fajitas during a special edition episode of Budget Eats where she bought nothing and cooked through what she had in her kitchen for an entire week. The answer: surprisingly delicious things.
Get the Vegetarian Fajitas recipe.
Yukgaejang: Spicy Korean Beef Soup
Yukgaejang is a spicy Korean beef soup loaded with warm earthy vegetables like mushrooms, leeks, and gosari. Gosari are immature fronds of bracken, a wild plant that is foraged along the hills and mountains of Korea. It’s typically served as banchan (a side dish) or in yukgaejang. It has a delicate but distinctly earthy flavor that makes this soup stand out.
Escarole & White Bean Soup
This is the perfect go-to soup. Why? You probably have most of the ingredients in your kitchen already! It's also super-flexible. Got a couple carrots left in the bottom of your crisper? Next to that handful of spinach? Throw 'em in! The more, the merrier (and healthier) in this soup.
Get the Escarole & White Bean Soup recipe.
Spring Lamb Ragù
This recipe is the perfect mid-year twist on classic lamb ragù
—pea shoots, anchovies, and fresh herbs brighten the sauce and complement the slight gaminess of the lamb.
Get the Spring Lamb Ragù recipe.
Cauliflower Leek Soup
Cauliflower soup on f(LEEK). Want to make this vegetarian? Skip the bacon.
Get the Cauliflower Leek Soup recipe.
Potato, Leek, & Barley Soup
Whole-grain barley gives this savory soup a hearty chowder feel. Serve this with a crusty bread for dipping!
Get the Potato, Leek, & Barley Soup recipe.
