Type what you have

Ingredients

• ✓ leek
• chardonnay wine
• sugar
• creme fraiche
• salt
• black pepper

Instructions

1. 1 Cut dark green parts off the leeks and discard. Remove any damaged outer leaves. Cut leeks in half lengthwise and slice into 1/2-inch strips on the diagonal. Transfer to a colander. Separate slices and rinse thoroughly to remove dirt. Drain.
2. 2 Place leeks in a pot over medium-high heat. Pour in Chardonnay and sugar. Cook, stirring often, until leeks are soft and tender and wine has evaporated, about 10 minutes. Remove from heat. Stir in creme fraiche and season with salt and pepper.

By jennifer

Ingredients

• ✓ leek
• potato
• chicken broth
• margarine
• heavy cream

Instructions

1. 1 In a medium pot over medium heat, combine the potatoes and broth and allow to simmer for 20 minutes, or until potatoes are tender.
2. 2 In a separate skillet over medium heat, saute the leeks in the butter or margarine for 5 to 10 minutes, or until tender. Add the leeks and the cream to the potatoes and stir well. (Note: This is the point I like to take a potato masher and slightly thicken the soup.)

By Michele Hodge

Ingredients

• ✓ leek
• butternut squash
• olive oil
• salt
• black pepper
• pork sage sausage

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place butternut squash and leek in a shallow roasting pan. Drizzle olive oil on top; season with salt and pepper.
3. 3 Roast in the preheated oven until butternut squash is tender and lightly browned, 25 to 30 minutes. Broil on high until evenly browned, 2 to 3 minutes.
4. 4 Cook and stir sausage in a large skillet over medium heat until browned, 5 to 8 minutes. Stir into butternut squash and leek mixture.

By PatientFire

Ingredients

• ✓ leek
• baby red potato
• butter
• parsley
• seasoned salt
• black pepper

Instructions

1. 1 Place potatoes in a steamer basket in a pan with water. Water shouldn't be higher than the base of the steamer. Cover. Bring to a boil; reduce heat and steam the potatoes until they are tender, 20 to 25 minutes. Remove from heat.
2. 2 Melt butter in a large skillet over medium heat. Add leeks; cook and stir until tender and translucent, about 7 minutes. Add parsley and seasoned salt, stirring to combine. Remove skillet from heat.
3. 3 Gently stir in warm potatoes; season with freshly ground black pepper.

By Land O'Lakes

Ingredients

• ✓ leek
• apple
• olive oil
• rosemary
• salt
• black pepper
• chicken thigh

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut leeks in half crosswise and place in a large roasting pan. Add apples, olive oil, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. 3 Season chicken with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper and nestle, skin-side up, among vegetables.
4. 4 Roast in the preheated oven until chicken is no longer pink at the bone and the juices run clear, and apples and leeks are tender, 40 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By lasersarah

Ingredients

• ✓ leek
• water
• bread crumb
• egg
• salt
• black pepper
• olive oil

Instructions

1. 1 Halve leek lengthwise; rinse under running water. Separate leek layers to remove any sand. Cut each half down the center; thinly slice.
2. 2 Place leeks in a pot; add enough water so leeks float but are not covered. Cover pot; bring to a boil. Reduce heat to a simmer; cook until tender, 25 to 30 minutes. Drain excess water; return leeks to the pot. Heat to a simmer; simmer until all excess liquid has evaporated, stirring occasionally, 4 to 5 minutes.
3. 3 Transfer leeks to a bowl; add bread crumbs, egg, salt, and black pepper. Divide into 4 equal portions; form each into a 3-inch patty using wet hands.
4. 4 Heat enough oil in a nonstick skillet to just cover the bottom on medium-high heat until it shimmers.
5. 5 Cook patties, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain; serve warm.

By Bren

Ingredients

• ✓ leek
• butter
• salt
• russet potato
• chicken broth
• half-and-half
• seasoned salt blend

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter and leeks; sauté until leeks tender, 3 to 5 minutes. Season with table salt.
2. 2 Reserve ¼ cup cubed potatoes; add remaining potatoes to the Pot with leeks. Place reserved potatoes in the steamer basket; place basket in the Pot. Pour in chicken broth.
3. 3 Close and lock the lid. Set the timer for 10 minutes. Allow 10 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Remove the steamer basket; set steamed potatoes aside. Pour half-and-half into the Pot. Blend soup using an immersion blender.
6. 6 Stir steamed potatoes and seasoned salt into soup.

By thedailygourmet

Ingredients

• ✓ leek
• olive oil
• garlic
• kumquat
• salt
• quinoa
• chicken stock

Instructions

1. 1 Heat olive oil in a skillet over medium heat; cook and stir leek, garlic, and kumquats until brown, 5 to 10 minutes. Season with salt.
2. 2 Cook and stir quinoa into kumquat mixture until quinoa is toasted, about 1 minute; add chicken stock and bring to a boil. Reduce heat to low, cover, and simmer until quinoa has absorbed the chicken stock, about 20 minutes.

By JCL

Ingredients

• ✓ leek
• penne pasta
• heavy cream
• butter
• emmentaler cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C). Grease a baking dish.
2. 2 Bring two pots of lightly salted water to a boil. Add penne to one pot and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Add leeks to the second pot and cook for 2 minutes. Drain leeks well.
3. 3 Meanwhile, heat cream and butter in a saucepan over low heat until hot. Whisk in Emmentaler cheese until melted. Season with salt and pepper.
4. 4 Drain penne. Place penne and leeks into the prepared baking dish. Pour cheese sauce over top.
5. 5 Bake in the preheated oven until lightly browned, about 10 minutes.

By Radegund

Ingredients

• ✓ leek
• ditalini pasta
• butter
• garlic
• heavy cream
• romano cheese
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook ditalini at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
2. 2 Melt butter in a large skillet over low heat. Add leek and garlic; cook until tender and translucent. Stir in cream; simmer until thickened. Add ditalini and cheese; toss until evenly coated and cheese is melted. Season with black pepper.

By Ryan MacMichael

Ingredients

• ✓ leek
• sweet potato
• butter
• coconut milk
• chicken stock
• black pepper
• cayenne pepper

Instructions

1. 1 Melt butter in a pan over medium-high heat. Add leeks and saute in the hot butter until translucent, 5 to 7 minutes. Add sweet potatoes and saute, 3 to 5 minutes. Pour in coconut milk. Stir in chicken stock, ground black pepper, and cayenne. Let simmer, stirring occasionally, until potatoes are tender, about 30 minutes.
2. 2 Blend soup with an immersion blender; serve.

By Trey Rightnowar

Ingredients

• ✓ leek
• olive oil
• kale bud
• lemon
• quinoa
• olive oil
• salt
• black pepper

Instructions

1. 1 Heat olive olive in a skillet over medium-low heat. Add leek and cook, stirring often, until leek has softened without browning, 3 to 5 minutes.
2. 2 Add kale buds and lemon zest. Cook and stir until kale buds are wilted and just starting to soften, about 5 minutes. Do not let them brown. Mix in lemon juice and remove from heat. Allow to cool.
3. 3 In a bowl toss quinoa, olive oil, salt, and pepper until well combined. Mix in leek and kale buds; toss to combine. Garnish with kale flowers. Serve right away or refrigerate until ready to serve. Let come to room temperature before serving.

By nch

Ingredients

• ✓ leek
• butter
• brown sugar
• carrot
• kosher salt
• salmon fillet
• olive oil
• kosher salt
• black pepper

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and spray with cooking spray.
2. 2 Trim away root end, tough outer leaves, and dark green tops of leeks. Cut leeks lengthwise into quarters, then crosswise into thirds. Wash leeks well to remove any grit, and drain in a colander.
3. 3 Melt butter in a large skillet over medium-high heat, and cook and stir leeks until they have started to soften, about 5 minutes. Sprinkle leeks with brown sugar, and cook until they turn brown, 15 to 20 minutes. Stir in matchstick carrots, sprinkle with kosher salt, and cook and stir until carrots are tender, about 5 minutes.
4. 4 Place salmon on the prepared baking sheet, rub fillets with olive oil, and sprinkle with salt and pepper. Roast salmon until flesh is opaque and flakes easily but isn't dry, about 10 minutes per 1-inch of thickness. Remove cooked fillets to plates, and top each fillet with 1/4 of the caramelized leeks and carrots.

By SHERSHON

Ingredients

• ✓ leek
• margarine
• curry powder
• potato
• apple
• vegetable broth
• salt
• pepper
• yogurt

Instructions

1. 1 In a medium saucepan over medium heat, melt butter. Stir in curry powder and cook 1 minute. Stir in leeks, potato and apples and cook 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat and simmer 20 minutes.
2. 2 Puree in a blender or food processor, or using an immersion blender. Season with salt and pepper and serve with a swirl of yogurt.

By Michelle Boyd

Ingredients

• ✓ leek
• butter
• celery
• carrot
• vegetable broth
• balsamic vinegar
• brown sugar
• salt
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium heat; cook and stir leeks until softened, about 5 minutes. Add celery, carrots, vegetable broth, and balsamic vinegar; cook and stir until vegetables are tender, about 10 minutes.
2. 2 Stir brown sugar into leek mixture until dissolved and mixture is lightly browned, about 5 minutes; season with salt and pepper.

By AlwaysKaKa

Ingredients

• ✓ leek
• butter
• kosher salt
• yukon gold potato
• chicken broth
• vegetable broth
• heavy cream
• creme fraiche
• cayenne pepper
• chive

Instructions

1. 1 Melt butter in soup pot over medium-high heat. Add leeks and salt; cook until leeks begin to wilt. Reduce heat to medium or medium-low and cook until soft and almost pastelike, 30 to 40 minutes.
2. 2 Place potatoes in the pot; add chicken broth. Adjust heat so mixture simmers slowly. Cook until potatoes are soft, about 30 minutes. Puree mixture with an immersion blender or in batches in a blender. Whisk in heavy cream and creme fraiche. Heat over medium heat. Add more salt, if needed, and cayenne pepper. Do not boil.
3. 3 Serve with a drizzle of creme fraiche and a sprinkle of chopped chives.

By John Mitzewich

Ingredients

• ✓ leek
• olive oil
• onion
• potato
• broccoli
• cabbage
• vegetable broth
• salt
• black pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion and leek; cook and stir until translucent, about 5 minutes. Stir in potato, broccoli, and cabbage. Reduce heat to medium-low and cook, stirring occasionally, until softened, 3 to 5 minutes.
2. 2 Pour vegetable broth into the saucepan. Bring to a boil; reduce heat and simmer until vegetables are tender, about 15 minutes. Season with salt and pepper.

By Gail Gordon

Ingredients

• ✓ leek
• olive oil
• celery
• white onion
• fennel bulb
• baking potato
• salt
• black pepper
• water
• vegetable bouillon

Instructions

1. 1 Heat olive oil in a large saucepan or soup kettle over medium-low heat. Add leeks, celery, onions, fennel, potatoes, salt, and pepper; cook and stir until onions are translucent and vegetables have begun to soften, about 10 minutes.
2. 2 Pour water over vegetables and bring to a boil. Reduce the heat to low and drop in bouillon cubes. Simmer, stirring occasionally to dissolve bouillon cubes, until vegetables are tender and potatoes have begun to thicken the soup, about 30 minutes.

By Fiona G

Ingredients

• ✓ leek
• bacon
• garlic
• yellow potato
• bay leaf
• chicken stock
• spinach
• chicken broth
• half-and-half
• salt
• black pepper

Instructions

1. 1 Put leeks in a bowl with enough water to cover completely. Set aside to soak.
2. 2 Heat a large pot over medium-high heat. Fry bacon in the hot pot until crisp, 5 to 7 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels to drain. Remove all but 2 tablespoons bacon drippings from the pot.
3. 3 Drain leeks and shake vigorously to dry. Fry leeks and garlic in reserved bacon drippings until translucent, 5 to 7 minutes. Stir potatoes into leeks; add bay leaves. Pour chicken stock over potatoes; bring to a simmer and cook until potatoes are tender, 10 to 15 minutes. Season with salt and pepper.
4. 4 Scoop about 1/2 of the potatoes, leeks, and garlic into a food processor bowl with enough liquid to cover; process until puréed. Stir purée, bacon, spinach, and half-and-half into the pot; continue heating soup until again hot, 1 to 2 minutes. Add chicken broth from the can or half-and-half to achieve desired consistency.

By ShelleyQ

Ingredients

• ✓ leek
• butter
• onion
• chicken broth
• russet potato
• curry powder
• salt
• pepper
• milk
• shrimp

Instructions

1. 1 Melt butter in a large pot over medium heat. Stir in leeks and onions; cook slowly until softened, 5 to 7 minutes.
2. 2 Stir in Swanson Chicken Broth; add potatoes. Season with curry powder, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
3. 3 Stir in milk; add shrimp. Heat until soup just starts to simmer again.

By Diana71

Ingredients

• ✓ leek
• star anise
• cardamom pod
• coriander seed
• olive oil
• fennel
• onion
• salt
• white wine
• vegetable broth

Instructions

1. 1 Combine star anise, cardamom pods, and coriander seeds in a large skillet over medium heat and roast without burning until fragrant, 2 to 4 minutes. Transfer to a mortar and pestle, and crush into powder form.
2. 2 Heat olive oil in a large pot and cook fennel, onion, and leek until softened, about 5 minutes. Season with ground spice mix and salt, cover, and simmer over medium heat until flavors are well combined, about 25 minutes. Pour in white wine and cook until wine has reduced by half, 3 to 4 minutes. Pour in vegetable broth and simmer for 10 minutes. Puree fennel soup with an immersion blender until smooth. Add cream and heat, but do not let boil. Season with salt.

By barbara

Ingredients

• ✓ leek
• butter
• celery root
• portobello mushroom
• tarragon
• chive
• panko bread crumb
• gruyere cheese
• all-purpose flour
• heavy cream
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Melt butter in a large frying pan over medium heat. Add leeks and celery root and cook for 10 minutes. Add mushroom pieces, 1/2 of the tarragon, and 1/2 of the chives; continue cooking until mushrooms release their liquid, about 6 minutes more.
3. 3 Meanwhile, combine bread crumbs and Gruyère cheese in a mixing bowl.
4. 4 Sprinkle flour over the mushroom mixture and stir until absorbed, about 1 minute. Pour in heavy cream slowly while stirring until sauce thickens and turns evenly creamy, about 3 minutes. Add half of the bread crumb–cheese mixture to the pan and stir until the cheese begins to melt, about 2 minutes.
5. 5 Remove from heat and transfer mixture to a greased baking dish. Top with remaining tarragon, chives, and the rest of the bread crumb mixture. Drizzle with a small amount of water to moisten.
6. 6 Bake in the preheated oven until the cheese is bubbly, about 10 minutes. Serve immediately.

By Chef AidF

Ingredients

• ✓ leek
• water
• pearl barley
• olive oil
• onion
• ground turkey
• beef stock
• rice wine
• coriander
• black pepper

Instructions

1. 1 In a saucepan, bring the 3 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.
2. 2 Heat the olive oil in a stock pot over medium-high heat, and saute the onions and leeks until tender. Mix in the turkey, and cook until heated through. Pour the beef stock into the pot, and stir in the cooked barley. Reduce heat to low, cover, and cook 1 hour, stirring occasionally.
3. 3 Mix the rice wine into the soup, and season with coriander. Continue cooking about 10 minutes. Season with pepper to serve.

By Joshi

Ingredients

• ✓ leek
• spaghetti
• butter
• salt
• white wine
• lemon
• creme fraiche
• tarragon dijon mustard
• cayenne pepper
• salmon
• cilantro

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain; return to the pot.
2. 2 Melt butter in a sauté pan over medium heat. Add leek; cook and stir until slightly softened, 6 to 7 minutes. Season with salt; add white wine and lemon juice and bring to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon. Simmer until most liquid evaporated, about 5 minutes.
3. 3 Stir crème fraîche, mustard, and 1 pinch cayenne pepper into leek mixture; reduce heat to low and cook until warmed, about 5 minutes. Add salmon to sauté pan; cook and stir until salmon starts to flake and is no longer pink in centers, 2 to 3 minutes. Off heat, stir in cilantro. Pour salmon sauce over spaghetti; toss to coat. Season with remaining 1 pinch cayenne pepper.

By John Mitzewich

Ingredients

• ✓ leek
• ground turkey
• olive oil
• red bell pepper
• carrot
• zucchini
• crimini mushroom
• baby kale
• salt
• black pepper
• hot pepper sauce

Instructions

1. 1 Heat a large skillet over medium heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer browned turkey to a bowl.
2. 2 Heat olive oil in the same skillet over medium heat. Cook and stir leek and red bell pepper until leek is soft, about 5 minutes; add carrot and cook until carrot is softened, about 5 minutes more. Stir zucchini and crimini mushrooms with leek mixture; cook and stir until mushrooms are completely tender, about 10 minutes. Top vegetable mixture with kale and stir into mixture as it wilts; cook and stir another 5 minutes.
3. 3 Return browned turkey to the skillet, stir with vegetables and season with hot sauce, salt, and pepper; cook and stir until the turkey is reheated, 2 to 3 minutes.

By Tom

Ingredients

• ✓ leek
• french baguette
• olive oil
• milk
• egg
• salt
• black pepper
• nutmeg
• olive oil cooking spray
• gruyere cheese
• bacon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place baguette cubes onto a baking sheet.
2. 2 Bake in the preheated oven until dry, about 15 minutes. Remove bread and set aside. Keep oven on.
3. 3 Meanwhile, warm oil in a skillet over medium heat. Add leeks and cook until softened but not brown, 2 to 3 minutes. Remove from heat.
4. 4 Whisk milk and eggs together in a bowl. Season with salt, pepper, and nutmeg. Grease a casserole dish with cooking spray; sprinkle a thin layer of Gruyere cheese on the bottom.
5. 5 Top Gruyere with 1/2 of the toasted bread cubes. Spread leeks over bread cubes and sprinkle diced bacon on top. Top with more cheese, reserving about half. Ladle 1/2 of the milk mixture over bread, leeks, bacon, and cheese. Slightly press bread cubes down into the milk. Layer remaining bread across the top, and continue layering leeks and bacon. Ladle remaining milk on top. Sprinkle the rest of the cheese over the casserole. Slightly press bread cubes down into the milk.
6. 6 Let casserole sit for 15 minutes.
7. 7 Cover casserole very loosely with aluminum foil so cheese does not melt against it. Place casserole dish on a baking sheet.
8. 8 Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until cheese and bread cubes are well browned on top, 10 to 15 minutes more.

By Diana71

Ingredients

• ✓ leek
• whipping cream
• greek yogurt
• red curry paste
• honey
• ham
• potato
• salt
• black pepper
• monterey jack cheese
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
2. 2 Stir together whipping cream, yogurt, curry paste, and honey; pour half into the dish. Arrange ham, potatoes, and leek in an overlapping layer, then top with remaining whipping cream mixture. Sprinkle with salt, 1/2 teaspoon pepper, and cheese.
3. 3 Bake, covered with aluminum foil, for 40 minutes. Uncover and continue baking until potatoes are tender and top is golden brown, about 20 minutes more. Let stand for 15 minutes. Garnish with remaining black pepper and green onion.

By Allrecipes Allstars

Ingredients

• ✓ leek
• cheddar cheese
• bacon
• elbow macaroni
• butter
• flour
• milk
• dijon mustard
• salt
• black pepper

Instructions

1. 1 Grate 1/2 of the Cheddar cheese; cut the rest into small cubes.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon slices on paper towels.
3. 3 Preheat oven to 375 degrees F (190 degrees C).
4. 4 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
5. 5 Melt butter in a saucepan over medium-low heat. Add flour; cook and stir for 1 minute. Stir in milk gradually; cook until sauce thickens, about 6 minutes. Add grated Cheddar cheese and Dijon mustard. Season with salt and pepper. Stir cubed Cheddar cheese and leek rings into the sauce.
6. 6 Pour sauce into the pot of macaroni; stir well. Pour into a baking pan.
7. 7 Bake in the preheated oven until bubbling and golden, about 20 minutes. Sprinkle bacon on top.

By jane

Ingredients

• ✓ leek
• asparagus
• butter
• chicken broth
• spinach
• sugar
• all-purpose flour
• salt
• white pepper
• green pea
• heavy cream

Instructions

1. 1 Cut asparagus stalks into 1-inch pieces; set tips aside.
2. 2 Melt 2 tablespoons butter in a large Dutch oven over medium heat. Add ⅓ cup broth and leeks; cover and cook until leeks are tender, about 5 minutes. Add asparagus stalks; cover and cook 3 minutes more.
3. 3 Add remaining 4 ⅔ cups broth to the Dutch oven; bring to a boil. Reduce heat; simmer until asparagus is very tender, 10 to 12 minutes. Add 2 packed cups spinach and sugar; cook until spinach is tender, about 5 minutes.
4. 4 Purée soup with an immersion blender until very smooth.
5. 5 Heat remaining 3 tablespoons butter in a small saucepan. Whisk in flour until well blended; cook for 1 minute.
6. 6 Whisk flour mixture into soup until smooth; season with salt and white pepper. Bring to a boil; reduce heat and stir in peas. Simmer until peas are barely tender, about 3 minutes. Stir in reserved asparagus tips; simmer until tender, about 5 minutes.
7. 7 Add heavy cream; cook until heated through but not boiling, 3 to 4 minutes. Stir in remaining spinach; cook until heated through, about 3 minutes more.

By laveling

Ingredients

• ✓ leek
• butter
• garlic
• salt
• black pepper
• chicken broth
• cornstarch
• potato
• onion powder
• garlic powder
• half-and-half

Instructions

1. 1 Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
2. 2 Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half, and simmer until potatoes are tender, about 30 minutes.
3. 3 Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.

By Mama2ME