What Are Leeks and How Can I Use Them?

Here's everything worth knowing about leeks and how to pick them, what they are, how to store them, and what to use instead, plus 616 recipes to cook tonight.

What are leeks?

Leeks are related to the onion, shallot and scallions (green spring onions) family and exhibit a more delicate flavor than onions.

They are in season from fall until spring they are generally available year round at your local markets.

The white and tender part of the leek is considered to be the most desirable. The tougher green leaf parts can be used to enhance vegetable or chicken stock.

Be certain to rinse throughly to remove any grit that can sneak in between the ribs. One of the most effective ways to ensure grit free leeks is to cut each leek in half lengthwise and thinly slice crosswise into thin half-rounds. Place them in a colander thoroughly washing and rinsing with running water.

Usually leeks are eaten cooked, either hot or cold but can be finely shredded raw in a salad.

Leek soups are possibly the most popular culinary use. Greek Emperor Nero had leek soup served to himself every day while in France. The leek has been used for centuries in many classic soups.

Look for leeks that are as fresh as possible, smooth, fresh color and erect foliage.

Preparation involves removing the roots and base and cutting off the tough green part (save for use in stocks).

Leeks can be served hot with a béchamel sauce or white sauce, with cream (Creamed Leeks), au gratin or braised. Cold they can be served with a vinaigrette or flavored mayonnaise.

Other culinary uses are in tarts, fritters and à la grecque. They pair equally well with chicken, lamb and fish, sometimes even with beef.

Nutrition

Nutrition Facts

Serving Size 1 cup (89g)

Amount per Serving

Calories 54Calories from Fat 2

% Daily Value *

Total Fat 0.3g 0%

Saturated Fat 0.0g 0%

Trans Fat ~

Cholesterol 0mg 0%

Sodium 17mg 1%

Total Carbohydrate 12.6g 4%

Dietary Fiber 2g 6%

Sugars 3.5

Protein 1.3g

Vitamin A 30% Vitamin C 18%

Calcium 5% • Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.

recipeland.com/nutrition

Quick facts

Where to find leeks: Leeks are usually found in the produce section or aisle of the grocery store or supermarket.

Food group: Leeks are a member of the Vegetables and Vegetable Products US Department of Agriculture nutritional food group.

In Chinese: 韭菜
British (UK) term: Leeks
en français: poireau
en español: puerro

How much do leeks weigh?

Amount	Weight
1 cup	89 grams
1 leek	89 grams
1 slice	6 grams

Vegetables and Vegetable Products

Alfalfa sprouts 47 Artichoke hearts 250 Artichokes 82 Asparagus 449 Bamboo shoots 144 Lima beans 129 Green beans 543 Beets 204 Broccoli, frozen 129 Cabbage 684

Recipes using leeks

There are 616 recipes that contain this ingredient.

Fried Leeks with Tarragon

An elegant and sophisticated appetizer that will impress your dinner guests and is ready in just 20 minutes. The leeks are trimmed, steamed, battered, and fried to a beautiful golden brown. The addition of tarragon and parsley adds a subtle yet delicious flavor to the dish. The result is a crispy and flavorful appetizer or side dish that is certain to wow your guests.

Hearty & Silky Broccoli Soup

Silky broccoli soup purees fresh broccoli with sauteed leeks, potatoes, and chicken broth, finished with half-and-half for a creamy, vivid green bowl. Bright and vegetable-forward.

Dave's Cream of Broccoli Soup

Lighter cream of broccoli soup using skim evaporated milk and sauteed leeks for body, finished with fresh basil and a hint of nutmeg. A leaner take on the diner classic.

What to do when your brother gives you a courgette.

What to do when your brother gives you a courgette but you only like potatos.

Mini Roasted Leek, Onion & Navy Bean Galettes

These rustic pie like galettes were so delicious. Buttery crust and a delicious filling made with roasted leek and onion, and creamy navy beans. It didn't last long. Yum.

Easy Cream of Tomato Soup

Easy cream of tomato soup simmers fresh tomato juice with half-and-half and a generous handful of fresh basil. Smooth, creamy, and on the table in about 25 minutes. The homemade answer to the can.

Chilled Leek & Potato Soup

Chilled leek and potato soup blended silky and lifted with Greek yogurt instead of cream, finished with fresh chives for a light vichyssoise that's vegetarian and summer-ready.

Beef & Vegetable Soup No. 2 (Instant Pot or not)

A beef vegetable soup made with homemade stock made one day ahead, featuring tender shredded beef, diced vegetables, and fresh herbs. A comforting and flavorful meal loaded with beefy goodness.

Garlic & Fava Beans Soup

A soup which is a combination of Mediterranean garlic soups with a 17th century East European fava beans soup. Quite good.

Cucumber Soup with Spring Vegetables

All veggies are young, fresh and full of spring garden aroma. Is there anything more lovely?

Aunt Ann's Creamy Potato Soup

Aunt Ann's creamy potato soup: waxy potatoes simmered with leek, onion, and celery in herb-scented broth, then finished with cream. Part of the soup gets mashed for a thick, rustic body. Pure comfort.

Carrot-Leek Soup with Thyme

This creamy, smooth, flavorful carrot and leek soup is perfect when carrots are at their peak. The soup is easy to make and perfect for a light lunch or dinner. Garnished with fresh thyme leaves for an extra touch of flavor and sophistication.

So Good Carrot & Orange Soup

Carrot and orange soup with leeks, cayenne, and ginger blended into a silky vegan puree. Bright citrus and warm spice work together for a soup that shines hot or chilled.

Chilled Vichyssoise/ Cold Leek & Potato Soup

Chilled Vichyssoise/ Cold Leek and Potato Soup recipe

Homemade Steamed Vegetable Buns

This recipe is simple and easy to make.I am sure that most all vegetarians will like this. They’re shaped like apples !

Leek & Potato Soup with Country Ham

Hearty leek and potato soup with smoky country ham, red cabbage, and dry-toasted cumin, caraway, and fennel seeds for a rustic, deeply flavored bowl.

Lemon Frittata with Leeks & Goat Cheese

The perfect make-ahead breakfast, it keeps well in the fridge for 4-5 days. The subtle flavor of lemon works beautifully with both leeks and tangy goat cheese.

Thai Lion's Head Meatballs

Ginger-spiked pork meatballs browned until golden, then simmered in curried coconut milk sauce and served on crisp lettuce with fresh basil and lemon zest. A Thai twist on the Chinese classic.

New Corn Chowder, Southern Style

Southern corn chowder with fresh-scraped corn pulp, bacon, potatoes, tomatoes, and a bouquet garni. Cream-finished, brightened with cayenne. A simmered farmhouse chowder.

Pork Shoulder in Chanterelle Sauce over Buckwheat

Pork shoulder in chanterelle sauce over buckwheat: tender pressure-cooked pork in a fragrant wild-mushroom sauce with herbs, spooned over nutty buckwheat. A rustic, comforting Eastern European plate.

Martha's Pumpkin & White Bean Soup

Martha's pumpkin and white bean soup is a silky, vegan puree of navy beans and pumpkin, fragrant with leeks, garlic and sage. Creamy without a drop of dairy, finished with fresh sage and pumpkin seeds.

Mom's Potato-Leek Soup

Potato leek soup pureed silky-smooth from russets, sweet leeks, onions and chicken broth. A five-ingredient French bistro classic, no cream needed.

Pierogi with Veal Lung & Lentils Filling

My favorite pierogi are filled with the veal lung or the brown lentils. Why not to combine these ingredients into the one filling?

Leek, Potato & Matzo Gratin

Leek potato and matzo gratin baked with mushrooms, red pepper, and soy milk for a dairy-free Passover casserole. Golden on top, creamy inside, ready in about an hour.

Sweet Justice Kung Pao Chicken

Traditional Chinese Recipe. You can cook this kung pao chicken in many ways, it depends on your own flavour, this sweet juistice should be loved by kids and women!

Colcannon

A scrumptious side dish made with potatoes and parsnips that can give your dinner a new look.

Chef Andrew Berman's Potato-Horseradish Soup

Chef Andrew Berman's Potato-Horseradish Soup recipe

Cheesy Roasted Pear, Butternut & Leek Soup

Cheesy Roasted Pear, Butternut and Leek Soup recipe

Braised Leeks & Mushrooms

Savory and succulent, these braised leeks and shitake mushrooms are a delightful vegan dish that will leave you wanting more. This recipe combines the delicate flavors of leeks and shitake mushrooms with the rich taste of sherry and a hint of citrus from the orange. It's perfect for a cozy night in or to impress your guests at a dinner party.

Lentils & Leeks

Leeks and carrots create a simple court bouillon to add subtle depth and character to lentils in this vegan recipe.

Spinach & Leek Soup

Very good! The recipe was fairly easy to make. I used miso paste and a very flavourful vegetable stock base, which gave the soup a great depth of flavour. Served soup with brown rice, and it was delicious yet filling and packed with goodness.

Cabbage & Shiitake Pot Sticky Buns

After a few potsticker recipes, I finally made my very first bunch of pot sticky buns (another popular food in China). They came out soft, and quite delicious. Nicely browned and crispy at the bottom. It's an excellent way to use up some of our fresh veggies.

Mom's Leek & Tomato Soup

Pureed leek and tomato soup with potatoes, onions, and ghee. A creamy potato-thickened soup with bright tomato acidity and that distinctive leek sweetness, no cream required.

Mary's Two Potato Soup

Creamy blended soup combining white and sweet potatoes with curry, turmeric and fresh mint, sautéed with leeks for a vibrant, high-fiber vegetarian soup.

Scaramouche Roasted Butternut Squash Soup

Roasted butternut squash soup from Scaramouche, the iconic Toronto restaurant. Squash roasted in halves, then pureed with leeks, onions, garlic, thyme, and a swirl of cream. Pure fall comfort.

Chick Pea & Yam Stew

Nothing is more cozy and satisfying than a bowl of hearty and warm stew on a chilly day. Chick pea and sweet potatoes are super delicious and filling, and it is totally vegetarian and vegan friendly too.

Homemade Vegetable Buns

Healthy recipe. Nutritious and easy to make. Try it!

Chanterelle & Carrot Soup

I remember this soup from my childhood. Very creamy and thick, full of dill weed. Let it become thin to feel more intense flavor of chanterelle mushrooms.

Creamy Squash, Apple, & Corn Bisque

Creamy squash, apple, and corn bisque: butternut, Granny Smith apples, and sweet corn simmered with leeks, finished with cream and nutmeg. A tart-sweet fall bowl topped with toasted pumpkin seeds.

Green Barley Soup with Sorrel & Spinach

here and there they call this soup green borsht or green krupnik.. very popular in Latvia but they cook it in different way than my proposition..

Kohlrabi Soup with Anise Flavor

Delicate, spring soup which is my rendition of the traditional Silesian soup called oberiba. Both recipes differ a lot, so this one shouldn't be named as Silesians did.

Nosmo's Moroccan Chili

Hearty Moroccan-spiced lentil chili with orange, cinnamon, cardamom and fresh vegetables. Pressure cooker ready in minutes, served over couscous for a warming vegetarian weeknight meal.

Spring Beet soup (Polish Botwina)

There are hundreds versions of this very Polish soup. Here you have an original proposition of mine. I used to cook it on the base of my favorite duck and chicken stock. The cream is a must to create wonderful pink color. Optionally you may add a quarter or a half of hard boiled egg to your bowl. By the way, I change my recipe sometimes, for instance by adding dried California prunes instead of sugar, or by adding some white vinegar instead of lemon juice.

Beef Goulash Soup

Spicy and meaty - ideal to worm you up when there is cold outdoor.

Leek Potato Soup with Nutmeg

Leek potato soup with nutmeg simmers tender leeks and starchy potatoes in chicken broth, then purees to a velvety silk. A whisper of nutmeg lifts the cream-free soup into something elegant. Bistro classic, weeknight effort.

Potato & Leek Frittata

Very easy to make, and I finished off cooking by broiling the top in the pan under the hot broiler. Served this flavorful and tasty frittata with homemade salsa and a cup of orange juice, delicious.

Summer Corn Chowder

This is one of those recipes that is more of a guideline—I really encourage you to adapt the amounts and ingredients to your tastes. If you like it chunky, don’t puree it. If you like a thinner soup, add more chicken broth. If you don’t like heat, omit the cayenne.