Type what you have

Ingredients

• ✓ leek
• butter
• salt
• black pepper

Instructions

1. 1 Remove the root ends and dark green tops of the leeks and discard. Cut leeks into 1/2 inch slices. Place in a bowl of cold water and let sit for 5 minutes. The leek slices will float to the top while any sand will sink to the bottom. Using a slotted spoon, transfer leek slices to a colander and shake off excess water.
2. 2 Melt butter in a large skilled over medium heat. Add leek slices and cook undisturbed for 8 minutes.
3. 3 Flip slices over and season with salt and pepper. Cook for 8 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ leek
• butter
• white wine
• salt
• parsley

Instructions

1. 1 Cut leeks about 1/4 inch above the roots and inspect for any soil. If soil is found, make another cut about 1/4 inch above the first one.
2. 2 Trim away the dark green sheaths, and again, inspect for soil. Tear away the outer layer of the white part of the leek, as it will be tough. Clean and reserve sheaths for seasoning, if desired.
3. 3 Cut leeks lengthwise, making narrow cuts, about 1/4 inch wide (julienne cut). If any soil is found, place cut leeks in a colander and submerge in a bowl of water. Swish gently, allowing any sediment to settle to the bottom. Remove leeks from the water, drain, and pat dry with paper towels.
4. 4 Melt 2 tablespoons butter in a non-stick skillet over medium heat until foamy. Add leeks and cook, stirring constantly, about 4 minutes. Pour in wine and cook until leeks are tender, about 1 minute.
5. 5 Remove from heat and stir in remaining butter. Season with salt and garnish with fresh parsley.

By Bibi

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
• olive oil
• salt
• black pepper
• parmesan cheese
• parsley

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Trim leeks by discarding the root end and the dark green tops. Quarter leeks and rinse well to remove any sand. Pat dry with a paper towel.
3. 3 Drizzle olive oil, salt, and pepper over the leeks. Use your hands to make sure they are evenly coated. Place leeks cut side down in a baking dish.
4. 4 Cook for 20 minutes. Carefully flip leeks over to cut side up. Sprinkle with grated Parmesan cheese and cook until soft and cheese has melted, about 10 minutes more. Garnish with chopped parsley if desired.

By Soup Loving Nicole

Ingredients

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

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes and chicken broth in a large saucepan or stockpot; bring to a boil. Cook until potatoes are tender.
3. 3 Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned. Drain on paper towels. Reserve 3 tablespoons drippings in skillet; discard remaining drippings.
4. 4 Add leeks to skillet over medium-high heat; sauté 8 to 10 minutes.
5. 5 When potatoes are tender, stir in heavy cream, bacon, and leeks until combined. Remove from heat. Serve hot.
6. 6 Enjoy!

By ANABANANA

Ingredients

• ✓ leek
• pie crust
• egg
• heavy cream
• milk
• chive
• nutmeg
• salt
• black pepper
• goat cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Prick pie crust all over with a fork; place on a baking sheet.
2. 2 Bake in the preheated oven until lightly golden, about 15 minutes. Remove crust and set aside to cool slightly; reduce oven temperature to 375 degrees (190 degrees C).
3. 3 Bring a large pot of water to a boil and simmer leeks just until tender, about 7 minutes; drain thoroughly.
4. 4 Whisk eggs, heavy cream, milk, chives, nutmeg, salt, and black pepper together in a bowl. Spread leeks evenly over bottom of pie crust; dot with goat cheese. Pour egg mixture over leeks.
5. 5 Bake in the preheated oven until puffed, lightly browned, and a sharp knife inserted near the center comes out clean, 40 to 50 minutes. Remove to cool until warm or room temperature before serving.

By Allyson

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
• cream cheese
• salad dressing
• white vinegar
• sugar
• bacon bits
• salt
• pepper

Instructions

1. 1 Mix chopped leeks, cream cheese, creamy salad dressing, vinegar, sugar, bacon bits, salt, and pepper together in a medium bowl. Refrigerate until well chilled, about 2 to 3 hours.

By Anita

Ingredients

• ✓ leek
• onion
• butter
• potato
• chicken stock
• salt
• black pepper
• heavy cream

Instructions

1. 1 Heat butter in a large saucepan over medium-low heat: add leeks and onions. Sauté until soft but not browned, about 8 minutes.
2. 2 Add potatoes and stock; season with salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer gently for 30 minutes.
3. 3 Puree soup in a blender or food processor until very smooth. Set soup aside to cool; transfer into a bowl or a jug and refrigerate until chilled, at least 4 hours. Gently stir in cream before serving.

By Derek Parker

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
• butter
• lemon juice
• granulated garlic
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Melt butter in a small microwave-safe dish in 10-second increments until melted. Stir in lemon juice and granulated garlic and set aside in a warm place.
3. 3 Trim dark green parts from the leeks and discard (or save for other use such as vegetable stock). Trim roots off, but leave root end intact. Cut leeks in half lengthwise, and remove any tough outer layers. Rinse thoroughly between the layers to remove any dirt.
4. 4 Place leeks into a large baking dish. Drizzle with olive oil and season with salt and pepper, turning leeks so they are evenly covered with oil. Roast leeks, cut side down, for 15 minutes. Turn leeks so they are cut side up, and continue roasting for 10 more minutes. Drizzle with lemon butter and roast 3 to 5 minutes more.

By France Cevallos

Ingredients

• ✓ leek
• mushroom
• margarine
• olive oil
• sherry
• beef broth
• water
• black pepper
• orzo pasta

Instructions

1. 1 In a large pot over medium high heat, saute the mushrooms and leeks in the butter or margarine and olive oil until tender. Add the sherry and reduce liquid by half.
2. 2 Then add the beef broth, water and ground black pepper. Bring to a boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender. Garnish with sliced mushrooms if desired.

By Ruth

Ingredients

• ✓ leek
• butter
• salt
• black pepper
• celery
• lemon zest
• garlic
• celery leaf

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Add leeks. Sprinkle with salt and pepper; cook, stirring occasionally, until just tender, about 3 minutes. Add celery to skillet.
2. 2 Cook, covered and stirring occasionally, until celery is tender, about 5 minutes. Add lemon zest and garlic; cook, stirring, 1 minute more. Garnish with celery leaves, if desired.

By VirginiaWillis

Ingredients

• ✓ leek
• shortcrust pastry
• butter
• bacon
• egg
• dijon mustard
• cream
• swiss cheese

Instructions

1. 1 Prepare shortcrust pastry base in pan.
2. 2 Gently fry leek and bacon in butter until leek softens. Whisk eggs, Maille® Dijon Originale mustard and cream together. Add the leek, bacon and cheese. Season and pour into pastry base.
3. 3 Bake at 320 degrees F for 20-25 minutes or until set. Serve warm.

By Maille

Ingredients

• ✓ leek
• butter
• garlic
• whipping cream
• mustard
• salt
• black pepper
• nutmeg
• parmesan cheese

Instructions

1. 1 Trim the leeks and remove the tough outer leaves. Slice the white and light green part into 1/4-inch rings, put them into a large bowl of water and swish gently to remove any dirt or sand; drain in a colander.
2. 2 Heat a large skillet over medium-high heat and melt butter. Add leeks and cook until they are just starting to get tender and lightly browned, about 2 minutes. Stir in the garlic and sauté until fragrant, 30 seconds to 1 minute.
3. 3 Stir together whipping cream and Dijon mustard and pour into the skillet, stirring until well incorporated. Reduce heat to low and simmer until leeks are tender but still crisp, 6 to 8 minutes (don't overcook). Season with salt and pepper and remove skillet from heat.
4. 4 Sprinkle with nutmeg and Parmesan cheese; serve immediately

By lutzflcat

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
• butter
• all-purpose flour
• chicken broth
• potato
• bacon
• salt
• black pepper
• water
• half and half

Instructions

1. 1 Cut off leek roots and leaf tips; cut, vertically, from root ends to tops, being careful not to completely cut through. Leeks will now open like a book. Rinse under running water to remove any dirt between leaves. Slice leeks into 1/4-inch strips.
2. 2 Melt 3 tablespoons butter in a skillet over medium-high heat. Add leeks; sauté until wilted, 3 to 5 minutes. Transfer to a slow cooker.
3. 3 Melt remaining 3 tablespoons butter in the same skillet over low heat; gradually whisk in flour until mixture forms a clump. Slowly whisk in chicken broth until combined; pour over leeks. Add potatoes and bacon to the slow cooker; season with salt and black pepper. Stir to combine.
4. 4 Cover slow cooker. Cook on Low until potatoes are soft, stirring water into mixture if too thick, at least 2 hours; stir in half-and-half and continue cooking 1 hour more.

By KSgoatfarmer

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
• potato
• chicken broth
• pea
• tarragon
• milk
• salt
• black pepper

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Cook and stir leeks in the melted butter until tender, 5 to 7 minutes.
2. 2 Stir potatoes and chicken broth into the leeks and bring to a boil; reduce heat to medium-low, cover the pot, and simmer until potatoes are tender, about 12 minutes.
3. 3 Stir peas and tarragon into the soup; simmer until peas are tender, about 5 minutes.
4. 4 Pour the soup into a blender, filling the pitcher no more than half full.
5. 5 Hold down the lid of the blender with a towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup in the pot.
6. 6 Pour milk into the pureed soup and bring to a simmer over medium heat until heated through. Season with salt and black pepper.

By Diane

Ingredients

• ✓ leek
• butter
• olive oil
• cauliflower
• garlic
• vegetable broth
• salt
• black pepper
• heavy cream

Instructions

1. 1 Heat butter and olive oil in a large pot over medium heat. Add leeks, cauliflower, and garlic; cook and stir for about 10 minutes. Stir in vegetable broth and bring to a boil. Reduce heat, cover, and simmer 45 minutes.
2. 2 Remove soup from heat; blend with an immersion blender until smooth. Season with salt and pepper; add heavy cream and continue blending until smooth.

By DRUMNWRITE

Ingredients

• ✓ leek
• olive oil
• salt
• chicken broth
• black pepper
• cayenne pepper
• sugar snap pea
• mint
• creme fraiche
• mint

Instructions

1. 1 Pour olive oil into a large pot, set over medium heat, and add leeks to hot oil. Season leeks with a pinch of salt. Cook, stirring often, until leeks are soft, 5 to 6 minutes. Pour chicken broth into leeks; bring to a boil. Season with black pepper and cayenne pepper.
2. 2 Stir peas into boiling broth mixture and add 2 mint leaves. Bring back to a boil and cook until peas are bright green and have started to soften, 5 to 6 minutes.
3. 3 Turn off heat; use a slotted spoon to transfer vegetables into a large blender, leaving liquid in pot. Pour half the liquid from the pot into the blender, place a folded towel on the blender lid, and pulse a few times to chop vegetables. Blend at high speed to puree vegetables. Add remaining liquid from pot to blender and liquefy the soup until smooth.
4. 4 Pour soup from blender into a fine mesh strainer set over a bowl and use a spatula to push soup through the strainer, leaving the tough fibrous material behind.
5. 5 Cool soup to room temperature, cover with plastic wrap, and refrigerate until thoroughly chilled, about 3 hours.
6. 6 Season cold soup with salt and adjust cayenne pepper. Ladle soup into a serving bowl. Spoon creme fraiche into a plastic squeeze bottle and squeeze the creme fraiche over the top of the soup in a loose spiral. Use a skewer to pull the spiral into flower petal shapes, starting from the middle and quickly pulling the skewer through the creme to make pointed petal shapes. Serve garnished with strips of fresh mint.

By John Mitzewich