625 leekie recipes

Creamy corn chowder with leeks, carrots, and potatoes simmered in chicken broth, then puréed smooth and enriched with evaporated milk: light, comforting, ready in 30 minutes.

This delicious dish made with salmon, potatoes and cheddar cheese will even have you hooked on its amazing taste!

This quick and tantalizing chicken stock is the perfect starter for soups and gravy.

Mongolian barbecued lamb or beef marinated 6 hours in soy sauce, fermented bean curd, sherry, leeks, and cilantro, then grilled fast over high heat. Authentic Northern Chinese flavors.

Vichyssoise made in the microwave with leeks, potatoes, chicken broth, and cream. This classic chilled French potato leek soup comes together in about 30 minutes without a stovetop.

Slow-simmered Spanish white bean soup with ham hocks, leeks, turnips, carrots, and fresh coriander. A rich, filling pot of soup that feeds 8 from dried beans.

Quick and simple to prepare and very healthy. Replaces potato or rice or pasta. Great with grilled chicken or fish or lamb.

Springtime cream of fiddlehead soup with shallots, leeks, and carrots in chicken stock, enriched with an egg yolk and cream liaison. Garnished with whole boiled fiddleheads.

Porridge meat loaf made with oatmeal, beef, and pork baked in a water bath for a tender, steamed texture. Seasoned with savory, thyme, and red wine.

Creamy leek soup blended smooth with apples, potato, carrots, orange juice, and a hint of curry. A one-pot pureed soup with a sweet, earthy flavor and no cream needed.

Garlic soup Provencal with two full heads of garlic, saffron, sage, leeks, and tomatoes, thickened with potato for a silky, deeply aromatic French soup. No cream needed.

Hearty potato and leek chowder with carrots and onions simmered in chicken broth, finished with milk and fresh parsley. Thick, creamy, and warming.

Vichyssoise with baked potato and leek, topped with salmon roe and snipped chives. A chilled summer soup with deep roasted flavor and pearls of briny caviar.

Wild herb tart is a green-packed vegetarian custard pie stuffed with spinach, leek, green onion, and fresh parsley, bound in eggs and cream. A springtime garden-forward cousin of the classic quiche.

Sauteed prawns on a silky shrimp-carrot cream sauce, crowned with crisp-fried julienned leeks. Restaurant-style plated dinner with three distinct textures.

Green bean bundles tied with blanched leek ribbons and steamed until bright, served over two silky sweet pepper sauces (one red, one yellow) perfumed with white wine and basil. A dinner party side that looks painterly on the plate.