Type what you have

Ingredients

• ✓ leek
• russet potato
• egg
• flaxseed meal
• salt
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine potatoes and leek in a food processor; process until mashed. Add eggs, flaxseed meal, and salt; pulse until incorporated.
3. 3 Spoon potato mixture onto the lined baking sheet. Flatten gently into 3-inch circles. Sprinkle Parmesan cheese on top.
4. 4 Bake in the preheated oven until Parmesan cheese is melted and golden brown, about 20 minutes.

By Michael Zick Doherty

Ingredients

• ✓ leek
• carrot
• chicken broth
• butter
• sugar
• thyme
• kosher salt
• black pepper

Instructions

1. 1 Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

By mcgerm

Ingredients

• ✓ leek
• olive oil
• vegetable broth
• water
• potato
• cayenne pepper
• salt

Instructions

1. 1 Heat 2 tablespoons olive oil in a stock pot over medium heat. Cook and stir leeks in hot oil until completely softened, adding remaining olive oil in small amounts as you cook the leeks, about 10 minutes.
2. 2 Pour vegetable broth and water into the pot; add potatoes. Bring mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 25 minutes.
3. 3 Pour potato mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Stir cayenne pepper and salt into the soup.

By plasticRobot

Ingredients

• ✓ leek
• olive oil
• mushroom
• long grain white rice
• white wine
• chicken broth
• bok choy

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a large oven-proof skillet over medium-high. Add leeks and cook until slightly softened, about 3 minutes. Add mushrooms and cook another 3 to 5 minutes. Stir in rice and continue stirring until rice is coated with oil.
3. 3 Pour in wine, and bring to a gentle boil over medium heat. Cook until rice absorbs almost all of the liquid, about 1 minute. Add Swanson® Chicken Broth, and bring to a boil. Cover skillet; transfer to oven.
4. 4 Bake 10 minutes. Gently stir in bok choy. Continue baking until rice absorbs all of the liquid, about 10 minutes. Remove skillet from oven; stir, and let stand, covered, for 10 minutes before serving.

By Linda at Bit of Flavor

Ingredients

• ✓ leek
• garlic
• butter
• russet potato
• vegetable broth
• italian seasoning
• rosemary
• half-and-half
• black pepper

Instructions

1. 1 Slice leeks lengthwise and wash out any dirt between the layers. Chop and place in a large mixing bowl with garlic.
2. 2 Melt butter in a large soup pot over medium heat. Add leeks and garlic and cook, stirring frequently, for 5 minutes. Add potatoes, vegetable broth, Italian seasoning, and rosemary. Bring to a boil; reduce heat and simmer for 20 minutes.
3. 3 Remove from heat and let soup cool briefly. Transfer mixture to a blender or food processor and puree in batches. Return soup to the pot and stir in half-and-half and season with black pepper. Reheat gently, about 5 minutes.

By jenPT

Ingredients

• ✓ leek
• cod fillet
• sesame oil
• chili sauce
• bacon
• enoki mushroom

Instructions

1. 1 Preheat an outdoor grill for high heat. Soak some toothpicks in water while the grill heats up.
2. 2 Spread a thin layer of sesame oil and chili sauce onto one side of each fish fillet. At one end, place some of the leek and a couple of mushrooms. Roll towards the other end. Wrap each roll with a slice of bacon, and secure with two toothpicks.
3. 3 Place on the preheated grill, and cook covered for 5 minutes. Be careful of flare-ups from the bacon grease. Turn over, and cook for 5 more minutes, until bacon is crisp and fish flakes easily.

By BRADYSMOM17

Ingredients

• ✓ leek
• water
• white wine
• salt
• caper
• vinaigrette

Instructions

1. 1 Chop off the root and dark green ends off the leek. Keep only the whites and light green center. Slice leek in half lengthwise, then slice each half lengthwise into quarters.
2. 2 Pour water into a saucepan. Add white wine and salt, and bring to a simmer over medium heat.
3. 3 Add leeks to the hot liquid and reduce heat to medium-low. Cover saucepan and simmer until leeks are fork-tender, about 15 minutes.
4. 4 Meanwhile, pour capers into a mesh strainer and run under the faucet for about 5 minutes to wash off the brine.
5. 5 Strain leeks and arrange on plates. Sprinkle with vinaigrette and capers. Serve hot.

By Brian Genest

Ingredients

• ✓ leek
• butter
• celery
• garlic
• yukon gold potato
• vegetable broth
• water
• heavy cream
• salt

Instructions

1. 1 Melt butter in a pot over medium heat. Add leeks and cook and stir until tender, about 5 minutes. Stir in celery and cook for 5 minutes more. Add garlic; cook and stir for 2 minutes. Stir in potatoes and vegetable broth; reduce heat and let simmer until potatoes are tender, about 25 minutes.
2. 2 Blend using an immersion blender or in a regular blender in batches. Stir in heavy cream and salt.

By dave yonathan

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
• butter
• shallot
• butternut squash
• curry powder
• brown sugar
• chicken broth
• sour cream
• chive

Instructions

1. 1 Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes.
2. 2 Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat.
3. 3 Puree squash mixture with immersion blender or in food processor or blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.

By College Inn Broths and Stocks

Ingredients

• ✓ leek
• olive oil
• garlic
• white wine
• tomato
• chicken broth
• thyme
• dill weed
• sole fillet

Instructions

1. 1 Heat the olive oil in a skillet with a lid over medium heat. Stir in the leeks and garlic, cook and stir 3 minutes until the leeks begin to soften. Pour in the white wine, and bring to a simmer, then add the tomatoes, chicken broth, thyme, and dill weed. Simmer, uncovered, until the liquid reduces to half.
2. 2 Lay the sole filets on top of the vegetables, and cover the skillet. Cook until the fish is opaque, and flakes easily with a fork, about 10 minutes. Ladle the sauce over the sole to serve.

By HamiltonGrills

Ingredients

• ✓ leek
• cracker
• rosemary
• thyme
• sage
• tomato
• mozzarella cheese
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a small bowl, mix crushed crackers, rosemary, thyme and sage.
3. 3 Place leeks in the bottom of a large baking dish. Layer with tomatoes and mozzarella cheese. Top with the crushed cracker mixture, and drizzle with melted butter
4. 4 Bake 30 minutes in the preheated oven, or until golden brown.

By Sara

Ingredients

• ✓ leek
• red potato
• carrot
• red onion
• red bell pepper
• shiitake mushroom
• olive oil
• thyme
• salt
• pepper

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, about 20 minutes. Drain well.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 13x9-inch baking dish.
3. 3 Cut each potato into 2 to 3 large slices and arrange pieces at ends of the prepared baking dish. Set leeks next to potatoes, then arrange carrots, onions, red peppers, and mushrooms over and around the leeks and potatoes. Drizzle vegetables with olive oil and sprinkle with thyme, salt, and pepper.
4. 4 Roast in the preheated oven, basting with pan juices every 15 minutes, until vegetables are tender when pierced with a fork, 45 to 60 minutes.

By Barbara Fischer

Ingredients

• ✓ leek
• butter
• baby carrot
• white wine
• chicken stock
• thyme
• white sugar
• nutmeg
• salt
• white pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add leeks; cook and stir until translucent, 5 to 10 minutes. Add carrots; cook and stir for 3 minutes. Pour in wine; cook until mostly evaporated, 3 to 5 minutes.
2. 2 Stir chicken stock, thyme, sugar, nutmeg, salt, and pepper into the saucepan. Simmer, uncovered, until carrots are soft and liquid has mostly evaporated, about 30 minutes. Season with salt and pepper.

By Chef Russ

Ingredients

• ✓ leek
• lima bean
• water
• carrot
• shallot
• celery
• vegetable bouillon
• water
• olive oil

Instructions

1. 1 Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
2. 2 In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.
3. 3 In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.

By Ann Caterina

Ingredients

• ✓ leek
• butter
• garlic
• gouda cheese
• chicken breast
• prosciutto

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Melt the butter in a skillet over medium heat. Cook the leek and garlic in the melted butter until the leek softens and the garlic turns translucent, about 5 minutes. Remove the skillet from the heat and stir in the Gouda until melted. Divide the cheese mixture among the chicken breasts; roll the chicken around the filling. Wrap each chicken breast with a slice of prosciutto, and secure with toothpicks. Place seam side down on the prepared baking sheet.
3. 3 Cook the chicken breasts until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the chicken from the oven and allow to rest 5 minutes before slicing and serving.

By PUFF3978

Ingredients

• ✓ leek
• butter
• onion
• water
• potato
• carrot
• asparagus
• long-grain white rice
• salt
• spinach
• heavy cream

Instructions

1. 1 Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.
2. 2 Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender.
3. 3 Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.

By Luanne

Ingredients

• ✓ leek
• vegan margarine
• garlic
• oregano
• rosemary
• salt
• black pepper
• yukon gold potato
• coconut milk
• almond milk
• all-purpose flour
• vegan cheese

Instructions

1. 1 Combine leeks, margarine, garlic, 2 teaspoons oregano, 2 teaspoons rosemary, salt, and pepper in a large saucepan over medium heat. Cook until leeks are soft, 7 to 8 minutes. Add potatoes, coconut milk, almond milk, and flour, and bring to a simmer. Cover and simmer until potatoes are almost cooked, 10 to 15 minutes. Add more liquid if mixture starts to stick.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a casserole dish.
3. 3 Spoon potato mixture into the prepared casserole dish and sprinkle with shredded cheese. Garnish with remaining oregano and rosemary.
4. 4 Bake in the preheated oven until potatoes are fully cooked and top is golden brown, 20 to 30 minutes.

By Clara Schryer

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
• olive oil
• green garlic
• potato
• eggplant
• zucchini
• kale
• lettuce
• water
• vegetable bouillon

Instructions

1. 1 Heat olive oil in a Dutch oven or large pot over medium heat. Add leeks and green garlic; cook and stir until tender, about 5 minutes. Add red potatoes, eggplants, and zucchini. Cook uncovered, stirring occasionally, until starting to soften, about 15 minutes.
2. 2 Stir kale and lettuce into the Dutch oven until wilted. Pour in water and vegetable bouillon. Bring soup to a boil; simmer, covered, until flavors combine, about 1 hour.
3. 3 Blend soup using a hand immersion blender until creamy.

By sciencerunner

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
• olive oil
• carrot
• onion
• butternut squash
• water
• bread
• allspice
• ginger
• apple
• brown sugar

Instructions

1. 1 Heat 2 teaspoons oil in large stockpot over medium heat. Add carrots, leeks, and onions. Cook and stir until softened and no longer crispy, 5 to 10 minutes. Add squash; saute for 2 to 3 minutes. Add water and bring to a boil. Reduce heat to medium and cover.
2. 2 Heat 2 teaspoons oil in a skillet over medium heat. Gently fry bread until browned, 3 to 5 minutes. Add bread to the stockpot; stir in allspice and ginger. Cook, covered, until squash has softened, about 30 minutes.
3. 3 Meanwhile, heat remaining oil in a frying pan over medium heat. Add apple and brown sugar. Fry until apples are well browned and start to form a crispy crust, 10 to 15 minutes.
4. 4 Puree the contents of the stockpot using an immersion blender until smooth and free of chunks. Garnish soup with the caramelized apples.

By Ella Schwartz

Ingredients

• ✓ leek
• olive oil
• yellow onion
• potato
• water
• vegetable bouillon
• spinach
• milk
• black pepper
• salt
• paprika
• chili powder

Instructions

1. 1 Heat olive oil in a large soup pot over medium heat. Add leeks and onion; simmer until tender, about 7 minutes. Add potatoes, water, and bouillon cubes. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.
2. 2 Stir in spinach and cook until wilted and soft, 5 to 7 minutes. Add milk, pepper, salt, paprika, and chili powder. Let cook for 5 minutes more; adjust spices to taste.

By lawgirl

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
• water
• bacon
• elbow macaroni
• cheddar cheese
• cream cheese
• parmesan cheese
• salt
• black pepper
• plum tomato

Instructions

1. 1 Bring water to a boil in an 8-quart stockpot.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 8 to 10 minutes. Drain bacon on a paper towel-lined plate.
3. 3 Add macaroni, Cheddar cheese, cream cheese, Parmesan cheese, salt, and pepper to the boiling water. Cover and let simmer vigorously for 5 minutes, stirring occasionally.
4. 4 While the macaroni mixture cooks, trim dark green parts off leek and discard. Slice leek in half lengthwise, then crosswise into 1/2-inch slices. Place in a bowl of cold water and swish to remove dirt. Drain leek and stir into the macaroni mixture.
5. 5 Cook, uncovered, stirring occasionally, until macaroni is tender and sauce is thickened, about 5 minutes.
6. 6 Meanwhile, cut tomatoes in half lengthwise. Remove cores and scrape out seeds. Dice tomatoes; reserve 1/4 cup for garnish. Remove stockpot from heat; stir in remaining tomatoes and 1/2 of the bacon. Spoon macaroni into a serving bowl and garnish with remaining bacon and reserved tomatoes. Serve immediately.

By dawn2376

Ingredients

• ✓ leek
• firm tofu
• soy sauce
• coconut milk
• red curry paste
• broccoli
• mushroom
• carrot
• lemon juice
• white sugar

Instructions

1. 1 Combine tofu and 3 tablespoons soy sauce in a small bowl and marinate for about 20 minutes.
2. 2 Remove the solid top layer of coconut cream from the coconut milk can and heat in a wok over medium heat. Add curry paste and stir-fry for 2 minutes. Add tofu, broccoli, mushrooms, leek, and carrot and stir-fry for 2 minutes. Pour in remaining coconut milk and simmer until vegetables are soft, about 5 minutes. Season with soy sauce, lemon juice, and sugar.

By lilofrance

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