120 leekie recipes

Layered potato and leek casserole with cottage cheese baked until golden and tender. A simple four-ingredient side dish with a creamy, savory filling between every layer.

Homemade chicken soup is the best food on cold winter days or when you catch a cold. It's packed with flavour and loaded with goodness.

This simple but delicious chicken dish is the perfect dinner to warm up that cold winter night.

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

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

Cod or any similar white fish simply prepared smothered in tender flavorful leeks.

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.

Dutch pea soup (snert): slow-cooked split peas with ham, leek, celery, and carrot. The hearty winter soup that gets thicker and better overnight in the fridge.

Chilled Vichyssoise/ Cold Leek and Potato Soup recipe

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.

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.

Very tasty. It's hard to go wrong with potatoes and leeks. They seem a perfect combination especially when it comes up to soup, such as this chunky leek and potato soup. It was very easy to make, and packed with great flavors. If you prefer smooth soup, puree it in a food processor or blender. In whichever way, it's always delicious.

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.

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.

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

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