625 leekie recipes

Classic white veal stock simmered for 4 hours with veal bones, leeks, carrots, and peppercorns. A foundational French kitchen staple that sets into a rich, gelatinous stock for sauces, soups, and braises.

Oatmeal leek soup made with just five ingredients: leeks, milk, oats, salt, and pepper. A simple, creamy Scottish-style soup thickened naturally with quick oats.

Slow cooker braised leeks with onion, garlic, tomato, and vegetable stock, finished with fresh dill. A gentle, hands-off side dish that cooks itself over 6-10 hours.

Leeks Northumbria with boiled leeks, creamy bechamel, and grated cheese browned to a golden crust. A classic British vegetable side or light main from the North.

Dutch-style knakworst with sauteed leeks, onion, ginger, apple juice, and vinegar. A quick skillet supper rooted in Netherlands home cooking, ready in 20 minutes.

Creamy leek soup blends sauteed leeks and onion with vegetable stock, then enriches with a butter-flour-milk-cream bechamel. Smooth, silky pureed soup for a cool-weather starter or light lunch.

Sri Lankan curried leeks simmer in two rounds of coconut milk with turmeric, green chilies, and curry leaves. A creamy, mild vegetarian curry that comes together in 40 minutes.

Four mini quiches in one bake: salmon-broccoli with Stilton, asparagus with Cheddar, leek with smoked salmon and Mozzarella, and tomato-olive with Feta and pesto. A buffet showstopper.

Kesselfleisch, a traditional German boiled pork with root vegetables, juniper berries, coriander, and clove-studded onions simmered low and slow until tender.

Spinach dip in a sourdough bread bowl with sour cream, mayo, leek soup mix, water chestnuts, and garlic. A no-cook party dip served with cubed bread from the hollowed-out center.

Pan-roasted grouper crusted with whole mustard seeds and thyme, served with leeks, corn, and a white wine butter sauce finished with lime juice.

I think it is a great recipe, I have tried it for several times, and delicious every singe time!

Creamy split pea soup blending green and yellow peas with fresh fennel, leeks, and thyme creates a silky vegetarian bowl of comfort.

Cawl Cig Moch is a traditional Welsh bacon soup with leeks, potato, and celery, finished with an egg yolk and milk liaison for silky richness. Simple, warming, and deeply satisfying.

Summer soup with potato, leek, watercress, and fresh basil in vegetable stock. A light, peppery vegetarian soup that celebrates green flavors without cream or heavy thickeners.

Lots of onion and garlic flavor in the hearty main dish soup. This version is low in fat.