Sometimes called the “gourmet onion” because of their delicate flavor, leeks become sweet and incredibly tender when cooked. In many recipes, they can be used interchangeably with onions, and we find them preferable to onions in recipes where the flavorings are subtle. Leeks perfectly complement mild-tasting ingredients such as potato, garlic, zucchini, and white beans, and they work equally well with more robust flavors. Here are some of our favorite leek recipes to enjoy this season, including nourishing leek soups, hearty casseroles, primo pastas, tasty toasts, and lots more. Try one today!
Washing leeks: Dirt gets caught between the fibrous leaves and is often hidden from sight. Be sure to peel back the leaves and rinse well. Check out our guide to leeks for more on how to wash, store, prep, and cook these large, cylindrical alliums.
This vegan take on a much-loved classic soup gets its creamy texture from plant-based milk. A bay leaf and a sprig of thyme are added to the pot to provide an aromatic depth, while nutritional yeast yields a hint of cheesy flavor. A fan writes, “This has become our favorite soup recipe.” Another writes, “Love this simple, flavorful soup! So did my hubby and my neighbor!”
While tradition says that eating black-eyed peas on New Year’s Day brings luck and greens bring cash riches, this fan-favorite soup is good any day. Familiar aromatics, such as leek, garlic, carrot, and celery, ground the soup. Black-eyed peas add staying power, and wilted collard greens lend earthy green notes that give a pleasant mouthfeel. A fan writes, “I feel so nourished when I eat it. It’s a staple in our house.”
Soaked and blended cashews, added towards the end, give this leek, potato, and spinach soup a rich creamy flavor, no dairy required! Lemon juice peps things up, and a dash of salt and pepper brings it all together. A reader writes, “Wow, such a simple and delicious combination. I definitely recommend giving this recipe a try.”
This mouthwatering spring soup is satisfying without being heavy and perfect for when asparagus is at its plentiful best. The mild flavor and velvety texture of butter beans (baby lima beans) are delicious paired with mildly grassy asparagus and anise-like fresh dill. A reviewer raves, “Oh my goodness! This soup is so good!! I am still eating it three days later!! My picky husband loves it, too!”
What sets this winning potato and leek soup apart from the crowd is an attention-grabbing smoky flavor that goes perfectly with the subtle leek and potato flavors. One reader notes, “This is one of my favorites… That smoked paprika makes it.” Another writes, “Very good and nourishing soup. I added some fresh kale I had on hand, and it was so delicious!”
One of our most beloved recipes, this richly layered vegan lasagna is ideal for special occasions or to serve to a mixed crowd. Layers of mashed white-fleshed sweet potato mingle with cashew cream, tomato sauce, lasagna sheets, and sautéed greens. As one fan says, “I’ve been vegan for over a year now, and this has got to be my favorite recipe; my non-vegan family loved it!” Another writes, “I was skeptical at first about the atypical lasagna ingredients, but it came out delicious! It was the best lasagna I ever made!”
Roasted baby leeks and beets add sweet flavor to this knockout salad featuring watercress and tri-color quinoa. Garlicky croutons provide crunch, and a quick Caesar dressing, which one reviewer describes as “absolutely amazing,” finishes it perfectly. Baby leeks look like scallions but, unlike scallions, become tender when cooked. You’ll find them at the farmers market from time to time. If you don’t have baby leeks, use small leeks cut lengthwise.
This vegan gratin is one for the books and rates well among readers. Chewy farro, savory mushrooms, and the delicate flavor of leeks permeate this party-worthy casserole. With a cheesy cashew-based sauce and topped with crunchy broken crispbreads (or whole wheat panko), this wholesome gratin will please vegans and non-vegans alike. A reviewer writes, “Unbelievably delicious. The flavors and the coziness of this dish are off the charts. Definitely part of our rotation now!” Another writes, “My picky family loved it.”
Berbere, a popular seasoning from Ethiopia featuring spices such as nutmeg, ginger, cardamom, and fenugreek, gives this Ethiopian pilaf a complex savory flavor. If you have cooked wild rice on hand, you’ll have this on the table in under 30 minutes, making it perfect for a weeknight meal when you need something satisfying to finish the day. A fan writes, “We really enjoyed this. I have a couple of Ethiopian dishes that I like to make, but I never seem to get around to making the injera. Now I have a nice rice recipe to pair with them.”
This 15-minute side dish will turn Brussels sprouts deniers into believers! The Brussels sprouts are cooked alongside leeks, whose delicate flavor pairs well with the tangy cheese sauce. Pops of sun-dried tomatoes, meanwhile, add just the right amount of drama. One reviewer writes, “Very tasty! Kind of like mac and cheese Brussels sprouts!”
Leeks are a surprise ingredient in this dairy-free basil pesto, taking on a creamy texture when blended with fresh basil, cashews, and nutritional yeast. This recipe comes together surprisingly quickly. While the pasta is cooking, coat squash and cherry tomatoes in sherry vinegar and toss them into a grill basket; then get grilling! (You can also use a stovetop grill basket.) The chargrilled veggies transform this simple pasta dish into a memorable summer meal.
Mushrooms are plentiful in this rustic risotto, which gets baked to creamy perfection after an initial period on the stovetop. Pumpkin puree, flaxseed meal, whole wheat breadcrumbs, and lemon juice, mixed with the rice, create a frittata-like mix that firms up when baked. Serve with fresh gremolata on the side. A fan writes, “Comfort food that’s perfect for a chilly, damp day.”
Green lentils hold together well when cooked, making them perfect for this saucy pasta. They add extra staying power and a meaty depth and contrast well with chunks of velvety eggplant. A simple, made-from-scratch tomato sauce coats every inch of the cork-screw-like fusilli pasta with delectable flavor. A commenter writes, “Exquisite combination.” Another writes, “Very nice flavor to this dish.”
Succotash is a popular American dish featuring fresh corn, lima beans, and the best of summer’s bounty. This recipe calls for leek and bell pepper, with edamame standing in for lima beans. The trick to getting excellent flavor on the grilled veggies is to brush them with lime juice before grilling. A fan writes, “Wow was this good!”
Leeks cooked with garlic take on a delicate buttery flavor and perfectly pair with the mild taste of cooked millet in this kid-friendly, quick and easy curry, which is fragrant with fresh ginger. Dates and lime juice are key to the success of this recipe, adding a sweet and sour balance of flavors. (You can use lemon juice if you don’t have lime juice.) This recipe calls for lite canned coconut milk, but if the fat content is an issue, use coconut beverage instead and a few drops of coconut essence.
