18 Delicious Leek Recipes Easy to Make

Ever find yourself staring at a bunch of leeks in the grocery store, wondering what magic you can whip up with them? You’re in luck! Our roundup of 18 Delicious Leek Recipes Easy to Make is here to transform this humble veggie into your new kitchen superstar. From cozy soups to savory pies, these dishes promise to delight your taste buds and simplify your meal prep. Let’s get cooking!

Creamy Leek and Potato Soup

Delightfully simple yet elegantly comforting, this creamy leek and potato soup is a testament to the magic of humble ingredients. Perfect for beginners, this recipe walks you through each step with precision, ensuring a velvety, flavorful result every time.

Ingredients

• 2 tablespoons unsalted butter
• 2 large leeks, white and light green parts only, thinly sliced
• 1 pound Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 4 cups chicken stock, preferably homemade
• 1/2 cup heavy cream
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 bay leaf

Instructions

1. In a large pot, melt the unsalted butter over medium heat until foaming subsides.
2. Add the thinly sliced leeks, stirring occasionally, until they are soft and translucent, about 5 minutes.
3. Stir in the diced Yukon Gold potatoes, ensuring they are well coated with the butter and leeks.
4. Pour in the chicken stock, add the bay leaf, and bring the mixture to a simmer. Cook until the potatoes are tender, about 15 minutes.
5. Remove the bay leaf. Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend only half the soup.
6. Stir in the heavy cream, kosher salt, and freshly ground black pepper. Heat the soup gently over low heat for an additional 5 minutes, avoiding boiling to prevent curdling.
7. Tip: For an extra layer of flavor, consider garnishing with crispy bacon bits or a drizzle of truffle oil before serving.
8. Tip: If the soup is too thick, adjust the consistency by adding a little more chicken stock or water until desired thickness is achieved.
9. Tip: Always taste and adjust seasoning before serving, as the saltiness of chicken stock can vary.

Silky and rich, this soup boasts a perfect balance of the leeks’ sweetness and the potatoes’ earthiness. Serve it with a side of crusty bread for dipping, or elevate it with a garnish of fresh chives for a pop of color and flavor.

Easy Leek and Cheese Quiche

Very few dishes offer the comforting embrace of a well-made quiche, and this Easy Leek and Cheese Quiche is no exception. Perfect for beginners, this recipe walks you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1 9-inch pie crust, pre-baked
• 2 cups leeks, thinly sliced and thoroughly washed
• 1 tbsp clarified butter
• 4 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup Gruyère cheese, grated
• 1/4 tsp nutmeg, freshly grated

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature for baking.
2. In a skillet over medium heat, melt the clarified butter and sauté the leeks until they are soft and translucent, about 5 minutes. Tip: Avoid browning the leeks to maintain their delicate flavor.
3. In a mixing bowl, whisk together the lightly beaten eggs, heavy cream, sea salt, black pepper, and nutmeg until fully combined. Tip: Whisk gently to avoid incorporating too much air, which can affect the quiche’s texture.
4. Spread the sautéed leeks evenly over the bottom of the pre-baked pie crust, then sprinkle the grated Gruyère cheese on top.
5. Pour the egg and cream mixture over the leeks and cheese, ensuring it’s evenly distributed. Tip: Tap the pie dish gently on the counter to remove any air bubbles.
6. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown. A knife inserted into the center should come out clean.

Melt-in-your-mouth creamy with a hint of nutmeg and the sweet, mild flavor of leeks, this quiche is a delight. Serve it warm with a side of arugula salad for a light lunch or brunch.

Simple Sautéed Leeks with Garlic

Preparing a dish that’s both simple and flavorful can be a delightful experience, especially when it involves the humble yet versatile leek. This recipe for Simple Sautéed Leeks with Garlic is a testament to how a few quality ingredients can come together to create something truly special.

Ingredients

• 2 large leeks, white and light green parts only, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup vegetable stock

Instructions

1. Heat a large skillet over medium heat and add the butter and olive oil, allowing the butter to melt completely.
2. Add the sliced leeks to the skillet, stirring to coat them evenly with the butter and oil mixture.
3. Sprinkle the sea salt over the leeks, which will help draw out their moisture and enhance their sweetness.
4. Cook the leeks for about 5 minutes, stirring occasionally, until they begin to soften.
5. Add the minced garlic to the skillet, stirring constantly for about 1 minute to prevent it from burning.
6. Pour in the vegetable stock, scraping any browned bits from the bottom of the skillet to incorporate them into the dish.
7. Reduce the heat to low and simmer the leeks for an additional 3-4 minutes, or until they are tender and the liquid has mostly evaporated.
8. Season with freshly ground black pepper, adjusting the seasoning if necessary.

Key to this dish’s appeal is the leeks’ tender texture and mild, slightly sweet flavor, beautifully complemented by the aromatic garlic. Serve these sautéed leeks as a side dish, or get creative by topping them over a piece of grilled fish or incorporating them into a frittata for a hearty breakfast.

Leek and Mushroom Pasta

Begin by gathering your ingredients for a comforting bowl of leek and mushroom pasta, a dish that marries earthy flavors with creamy textures, perfect for a cozy dinner.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp extra virgin olive oil
• 2 cups leeks, thinly sliced (white and light green parts only)
• 1 cup cremini mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup Parmesan cheese, freshly grated
• 1 tbsp unsalted butter
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the leeks and sauté until softened, about 5 minutes, stirring occasionally.
3. Add the mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5 minutes. Tip: Do not overcrowd the skillet to ensure even browning.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Reduce the heat to low and add the heavy cream, Parmesan cheese, butter, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
6. Add the drained pasta to the skillet along with a splash of reserved pasta water. Toss to coat the pasta evenly in the sauce, adding more pasta water as needed to reach the desired consistency. Tip: The starch in the pasta water helps the sauce adhere to the noodles.
7. Remove from heat and let the pasta sit for 2 minutes to allow the flavors to meld. Tip: This resting period thickens the sauce slightly.

Perfectly al dente pasta coated in a velvety sauce with the subtle sweetness of leeks and the umami depth of mushrooms makes this dish a standout. Serve with an extra sprinkle of Parmesan and a side of crusty bread to soak up the delicious sauce.

Quick Leek and Bacon Tart

Very few dishes strike the perfect balance between simplicity and elegance quite like this Quick Leek and Bacon Tart. It’s a delightful way to bring a touch of sophistication to your table without spending hours in the kitchen, making it ideal for both weeknight dinners and impromptu gatherings.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 4 slices thick-cut bacon, diced
• 2 medium leeks, white and light green parts only, thinly sliced
• 1/2 cup heavy cream
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup grated Gruyère cheese
• 1 tbsp clarified butter
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Roll out the thawed puff pastry on a lightly floured surface to a 10×14-inch rectangle, then transfer to the prepared baking sheet.
3. In a skillet over medium heat, cook the diced bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
4. In the same skillet, add the clarified butter and sauté the sliced leeks until soft, about 4 minutes. Tip: Ensure the leeks are thoroughly cleaned to remove any grit.
5. In a bowl, whisk together the heavy cream, lightly beaten eggs, Gruyère cheese, salt, and pepper.
6. Spread the sautéed leeks evenly over the puff pastry, leaving a 1-inch border. Sprinkle the cooked bacon on top.
7. Pour the egg and cream mixture over the leeks and bacon, ensuring it’s evenly distributed.
8. Fold the edges of the puff pastry over the filling, creating a rustic border. Tip: For a golden finish, brush the pastry edges with a beaten egg.
9. Bake for 25-30 minutes, or until the pastry is golden and the filling is set. Tip: Allow the tart to cool for 5 minutes before slicing for cleaner cuts.

This tart boasts a flaky, buttery crust with a rich, creamy filling that’s punctuated by the smoky bacon and sweet leeks. Try serving it with a crisp green salad dressed in a light vinaigrette to complement the tart’s richness.

Easy Leek and Chicken Stir Fry

Here’s a simple yet flavorful dish that combines the subtle sweetness of leeks with the hearty satisfaction of chicken, perfect for a quick weeknight dinner.

Ingredients

• 1 lb boneless, skinless chicken thighs, sliced into 1/2-inch strips
• 2 large leeks, white and light green parts only, julienned
• 2 tbsp clarified butter
• 1 tbsp grapeseed oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup low-sodium chicken stock
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat a large skillet over medium-high heat and add the grapeseed oil, swirling to coat the pan evenly.
2. Add the chicken strips in a single layer, ensuring they are not overcrowded, and sear for 3 minutes per side until golden brown. Tip: Resist the urge to stir the chicken too soon to achieve a proper sear.
3. Remove the chicken from the skillet and set aside on a plate, covered loosely with foil to keep warm.
4. In the same skillet, melt the clarified butter over medium heat. Add the leeks, garlic, and ginger, sautéing for 4 minutes until the leeks are softened but still vibrant. Tip: Stir occasionally to prevent the garlic from burning.
5. Return the chicken to the skillet, pouring in the chicken stock and soy sauce. Stir to combine, then cover and simmer for 5 minutes to meld the flavors.
6. Uncover, drizzle with sesame oil, and sprinkle with black pepper. Stir once more and cook for an additional minute to finish. Tip: The sesame oil adds a nutty depth, so add it at the end to preserve its aroma.

Just before serving, give the stir fry a final toss to ensure every piece is coated in the savory sauce. The leeks should be tender yet crisp, offering a slight crunch against the succulent chicken. For a colorful presentation, serve over a bed of steamed jasmine rice garnished with thinly sliced green onions.

Leek and Potato Gratin

Leek and potato gratin is a classic dish that combines the subtle sweetness of leeks with the comforting heartiness of potatoes, all baked to perfection under a golden crust. Let’s walk through the process of creating this delightful dish, step by step, ensuring even beginners can achieve a delicious result.

Ingredients

• 2 large leeks, white and light green parts only, thinly sliced
• 1.5 lbs Yukon Gold potatoes, peeled and thinly sliced
• 1.5 cups heavy cream
• 1 cup whole milk
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly grated nutmeg
• 1.5 cups Gruyère cheese, grated
• 1/2 cup Parmesan cheese, grated
• 2 tbsp unsalted butter, for greasing
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with unsalted butter.
2. In a medium saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, thyme leaves, and nutmeg. Heat until just simmering, then remove from heat and set aside.
3. Layer half of the sliced potatoes in the prepared baking dish, followed by all of the sliced leeks. Season lightly with salt and pepper.
4. Pour half of the cream mixture over the leeks and potatoes, then sprinkle with half of the Gruyère and Parmesan cheeses.
5. Repeat the layers with the remaining potatoes, cream mixture, and cheeses.
6. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
7. Let the gratin rest for 10 minutes before serving to allow the layers to set.

Best enjoyed when the edges are crispy and the center is creamy, this gratin pairs wonderfully with a simple green salad or roasted meats for a more substantial meal. The combination of cheeses adds a depth of flavor that elevates the humble potato and leek to something truly special.

Simple Leek and Corn Fritters

Just when you think you’ve tried all the fritter variations out there, these Simple Leek and Corn Fritters come along to surprise and delight. Perfect for beginners, this recipe breaks down each step to ensure crispy, golden results every time.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tablespoon clarified butter, melted
• 1 cup fresh corn kernels
• 1/2 cup leeks, finely chopped and rinsed
• 2 tablespoons grapeseed oil, for frying

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, kosher salt, and freshly ground black pepper until well combined.
2. Add the lightly beaten pasture-raised eggs, whole milk, and melted clarified butter to the dry ingredients. Stir until just combined; avoid overmixing to keep the fritters light.
3. Gently fold in the fresh corn kernels and finely chopped, rinsed leeks into the batter until evenly distributed.
4. Heat grapeseed oil in a large skillet over medium heat until it shimmers, about 350°F, indicating it’s ready for frying.
5. Drop 1/4 cup portions of the batter into the hot oil, flattening slightly with the back of a spoon. Cook for 2-3 minutes per side, or until golden brown and crispy.
6. Transfer the fritters to a wire rack set over a baking sheet to drain any excess oil, ensuring they stay crisp.

Here’s how these fritters turn out: crispy on the outside, tender on the inside, with bursts of sweet corn and the subtle sharpness of leeks. Serve them with a dollop of crème fraîche or a drizzle of hot honey for an extra layer of flavor.

Easy Leek and Spinach Pie

Let’s dive into creating a comforting and flavorful Easy Leek and Spinach Pie, perfect for any meal of the day. This dish combines the subtle sweetness of leeks with the earthy tones of spinach, all encased in a flaky, buttery crust.

Ingredients

• 1 1/2 cups all-purpose flour, plus extra for dusting
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 2 large pasture-raised eggs, lightly beaten
• 2 cups fresh spinach, finely chopped
• 1 large leek, white and light green parts only, thinly sliced
• 1/2 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, combine the flour and salt. Add the cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
4. Roll out the dough on a lightly floured surface to fit your pie dish. Trim the edges, leaving a 1-inch overhang, then crimp as desired. Chill in the refrigerator for 15 minutes.
5. Blind bake the crust for 10 minutes, then remove any weights and bake for an additional 5 minutes until lightly golden. Tip: Use pie weights or dried beans to prevent the crust from puffing up.
6. In a skillet over medium heat, sauté the leeks until soft, about 5 minutes. Add the spinach and cook until wilted, then remove from heat.
7. In a bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper. Stir in the leek and spinach mixture.
8. Pour the filling into the pre-baked crust and smooth the top. Bake for 25-30 minutes, or until the filling is set and the crust is golden brown. Tip: Let the pie rest for 10 minutes before slicing to ensure clean cuts.

Combining the creamy texture of the filling with the crispiness of the crust, this pie offers a delightful contrast. Serve it warm with a side of mixed greens for a light lunch or as a hearty dinner option.

Leek and Goat Cheese Tart

Ready to elevate your brunch game with a dish that’s as elegant as it is effortless? This Leek and Goat Cheese Tart combines the subtle sweetness of leeks with the tangy creaminess of goat cheese, all nestled in a buttery, flaky crust.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter, chilled and cubed
• 3-4 tablespoons ice water
• 2 large leeks, white and light green parts only, thinly sliced
• 2 tablespoons clarified butter
• 4 ounces fresh goat cheese, crumbled
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup heavy cream
• 1/4 teaspoon freshly ground black pepper

Instructions

1. In a large bowl, whisk together the all-purpose flour and kosher salt.
2. Add the chilled, cubed unsalted butter to the flour mixture. Using your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
4. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat your oven to 375°F (190°C).
6. On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Transfer to a 9-inch tart pan, pressing gently into the bottom and sides. Trim any excess dough.
7. In a skillet over medium heat, melt the clarified butter. Add the thinly sliced leeks and cook, stirring occasionally, until softened, about 5 minutes.
8. Spread the cooked leeks evenly over the bottom of the tart shell. Sprinkle the crumbled goat cheese on top.
9. In a medium bowl, whisk together the lightly beaten eggs, heavy cream, and freshly ground black pepper. Pour this mixture over the leeks and goat cheese.
10. Bake in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown. Tip: Check the tart at 25 minutes to ensure even baking.
11. Let the tart cool for 10 minutes before slicing. Tip: For clean slices, use a sharp knife dipped in hot water.

Zesty and rich, this tart offers a delightful contrast between the creamy filling and the crisp crust. Serve it warm with a side of arugula salad for a complete meal that’s sure to impress.

Quick Leek and Tomato Soup

On a brisk evening, nothing comforts quite like a bowl of warm, savory soup. This Quick Leek and Tomato Soup combines simplicity with depth of flavor, perfect for beginners eager to explore the art of soup-making.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 large leeks, white and light green parts only, thinly sliced
• 3 cloves garlic, minced
• 4 cups ripe tomatoes, diced
• 4 cups vegetable stock
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup heavy cream
• 2 tablespoons fresh basil, finely chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the sliced leeks and sauté until they become translucent, stirring occasionally, for about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Add the diced tomatoes, vegetable stock, sea salt, and black pepper to the pot. Bring to a boil, then reduce heat to low and simmer for 20 minutes, allowing the flavors to meld.
5. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
6. Stir in the heavy cream and chopped basil, then heat through for another 2 minutes. Do not boil after adding the cream to prevent curdling.

Enjoy the velvety texture and the harmonious blend of sweet tomatoes and earthy leeks in this soup. For an elegant touch, garnish with a drizzle of olive oil and a few basil leaves before serving.

Easy Leek and Salmon Pasta

Overwhelmed by the thought of making a gourmet meal at home? This Easy Leek and Salmon Pasta simplifies gourmet cooking into manageable steps, perfect for beginners eager to impress.

Ingredients

• 8 oz salmon fillet, skin removed and cut into 1-inch cubes
• 2 cups leeks, white and light green parts only, thinly sliced
• 2 tbsp clarified butter
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 8 oz fettuccine pasta
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon zest

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat the clarified butter and olive oil in a large skillet over medium heat until the butter is frothy.
3. Add the leeks to the skillet and sauté until softened, about 5 minutes, stirring occasionally to prevent burning.
4. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
5. Increase the heat to medium-high and add the salmon cubes. Sear for 2 minutes on each side until lightly browned but still pink in the center.
6. Pour in the white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Allow the wine to reduce by half, about 2 minutes.
7. Reduce the heat to low and stir in the heavy cream, sea salt, and black pepper. Simmer gently for 3 minutes until the sauce slightly thickens.
8. Add the cooked fettuccine to the skillet, tossing to coat evenly with the sauce. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until desired consistency is reached.
9. Remove from heat and garnish with fresh dill and lemon zest before serving.

Flaky salmon pieces meld beautifully with the creamy, aromatic sauce, while the leeks add a subtle sweetness. Serve this dish with a crisp white wine and a side of steamed asparagus for a complete meal.

Leek and Cheese Stuffed Chicken

Preparing a succulent Leek and Cheese Stuffed Chicken is simpler than you might think, especially when you follow these detailed steps. Perfect for a weeknight dinner that feels gourmet, this dish combines tender chicken with a creamy, flavorful filling.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup leeks, finely chopped and thoroughly rinsed
• 1/2 cup Gruyère cheese, grated
• 1/4 cup cream cheese, softened
• 1 tbsp clarified butter
• 1 tsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup chicken stock

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature by the time the chicken is ready to bake.
2. In a medium skillet over medium heat, melt the clarified butter and sauté the leeks until they are soft and translucent, about 5 minutes. Tip: Stir occasionally to prevent browning.
3. Transfer the sautéed leeks to a mixing bowl and let them cool slightly before adding the Gruyère cheese, cream cheese, thyme, salt, and pepper. Mix until well combined.
4. Using a sharp knife, make a horizontal slit in the thickest part of each chicken breast to create a pocket for the stuffing. Be careful not to cut all the way through.
5. Divide the leek and cheese mixture evenly among the chicken breasts, stuffing each pocket securely. Tip: Use toothpicks to seal the openings if necessary.
6. Heat the same skillet over medium-high heat and sear the stuffed chicken breasts for 2-3 minutes on each side, or until golden brown.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Baste the chicken with chicken stock halfway through baking to keep it moist.
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Delightfully creamy and rich, the stuffing melts into the chicken, creating a harmonious blend of flavors. Serve atop a bed of wild rice or alongside roasted vegetables for a complete meal that’s sure to impress.

Simple Leek and Ham Omelette

This simple leek and ham omelette is a delightful way to start your day, combining the subtle sweetness of leeks with the savory depth of ham, all wrapped in fluffy eggs. Perfect for beginners, this recipe walks you through each step to ensure a flawless omelette every time.

Ingredients

• 2 tablespoons clarified butter
• 1/2 cup thinly sliced leeks, white and light green parts only
• 1/2 cup diced ham
• 3 pasture-raised eggs, lightly beaten
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper

Instructions

1. Heat a 10-inch non-stick skillet over medium heat and add 1 tablespoon of clarified butter, swirling to coat the pan evenly.
2. Add the sliced leeks to the skillet, sautéing for 3-4 minutes until they become translucent but not browned, stirring occasionally.
3. Introduce the diced ham to the skillet, cooking for an additional 2 minutes to lightly crisp the edges, then transfer the leek and ham mixture to a plate.
4. Wipe the skillet clean with a paper towel, return it to medium heat, and add the remaining tablespoon of clarified butter.
5. Pour the lightly beaten eggs into the skillet, tilting to spread them evenly. Let cook undisturbed for 30 seconds.
6. Sprinkle the fine sea salt and freshly ground black pepper over the eggs, then evenly distribute the leek and ham mixture over one half of the omelette.
7. Using a spatula, gently fold the other half of the omelette over the filling, cooking for another 30 seconds to 1 minute until the eggs are just set but still moist.
8. Slide the omelette onto a warm plate, serving immediately for the best texture and flavor.

Just out of the pan, this omelette boasts a creamy interior with a slightly crisp exterior, offering a perfect balance of flavors. For an extra touch, garnish with fresh herbs or a dollop of crème fraîche.

Easy Leek and Carrot Soup

Gathering the simplest of ingredients can lead to the most comforting dishes, and this Easy Leek and Carrot Soup is no exception. Perfect for beginners, this recipe walks you through each step to create a smooth, flavorful soup that’s both nourishing and straightforward to make.

Ingredients

• 2 tablespoons clarified butter
• 2 large leeks, white and light green parts only, thinly sliced
• 3 medium carrots, peeled and diced into 1/2-inch pieces
• 4 cups chicken stock, preferably homemade
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup heavy cream

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers, about 2 minutes.
2. Add the sliced leeks to the pot, stirring occasionally, until they become translucent, about 5 minutes. Tip: Ensure the leeks are thoroughly cleaned to remove any hidden grit.
3. Incorporate the diced carrots into the pot, cooking for an additional 3 minutes to slightly soften.
4. Pour in the chicken stock, bringing the mixture to a gentle boil. Then, reduce the heat to low, cover, and simmer for 20 minutes, or until the carrots are tender. Tip: A simmer is achieved when small bubbles occasionally rise to the surface.
5. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender. Tip: When blending hot liquids, fill the blender only halfway and hold the lid firmly to prevent spills.
6. Stir in the heavy cream, sea salt, and black pepper, heating the soup for an additional 2 minutes to warm through.

Now, this velvety soup boasts a sweet depth from the leeks and carrots, balanced by the richness of the cream. Serve it with a drizzle of olive oil and a sprinkle of fresh herbs for an elegant touch, or pair with crusty bread for a heartier meal.

Leek and Sweet Potato Curry

For those looking to expand their culinary horizons with a dish that’s as nourishing as it is flavorful, this Leek and Sweet Potato Curry is a perfect choice. Its combination of sweet and savory elements, paired with a creamy texture, makes it a standout meal that’s both comforting and exotic.

Ingredients

• 2 tablespoons clarified butter
• 1 large leek, white and light green parts only, thinly sliced
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tablespoon freshly grated ginger
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup vegetable broth
• 1 teaspoon sea salt
• 1/2 cup fresh cilantro, chopped

Instructions

1. Heat the clarified butter in a large, heavy-bottomed pot over medium heat until shimmering, about 1 minute.
2. Add the sliced leek to the pot, sautéing until it becomes translucent and slightly golden, approximately 4 minutes, stirring occasionally to prevent burning.
3. Stir in the diced sweet potatoes, grated ginger, and minced garlic, cooking for another 2 minutes until the garlic is fragrant.
4. Sprinkle in the ground turmeric, cumin, coriander, and cayenne pepper, stirring well to coat the vegetables evenly with the spices.
5. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer. Reduce the heat to low, cover, and let it cook for 20 minutes, or until the sweet potatoes are tender when pierced with a fork.
6. Season with sea salt, then garnish with fresh cilantro before serving.

Perfectly balanced, this curry offers a velvety texture with a hint of warmth from the spices. Serve it over a bed of steamed jasmine rice or with a side of naan bread to soak up the rich, flavorful sauce.

Quick Leek and Pea Risotto

Even the busiest of weeknights call for a comforting bowl of risotto, and this Quick Leek and Pea Risotto is here to answer. Let’s walk through the steps to create this creamy, vibrant dish that’s as satisfying to make as it is to eat.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups chicken stock, kept warm
• 1 large leek, white and light green parts only, finely sliced
• 1 cup fresh peas, blanched
• 1/2 cup dry white wine
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 cup freshly grated Parmesan cheese
• Salt, to season

Instructions

1. In a large, heavy-bottomed pan, heat the olive oil and 1 tbsp of butter over medium heat until the butter melts.
2. Add the sliced leek, sautéing for 3-4 minutes until softened but not colored.
3. Stir in the Arborio rice, coating the grains with the fat, and toast for 1 minute until slightly translucent.
4. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
5. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
6. When the rice is al dente and the mixture is creamy, fold in the blanched peas and remaining 1 tbsp of butter.
7. Remove from heat, stir in the grated Parmesan cheese, and season with salt to taste.

Now, this risotto boasts a luxuriously creamy texture with the sweet pop of peas and the mild oniony flavor of leeks. Try serving it with a sprinkle of extra Parmesan and a drizzle of high-quality olive oil for an extra touch of elegance.

Easy Leek and Beef Stew

You’ll find this Easy Leek and Beef Stew to be a comforting dish that’s perfect for any season, combining tender beef with the subtle sweetness of leeks in a rich, flavorful broth.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp clarified butter
• 3 large leeks, white and light green parts only, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 4 cups beef stock, preferably homemade
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the clarified butter in a large Dutch oven over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 3-4 minutes per side. Transfer to a plate.
3. In the same pot, add the sliced leeks and minced garlic, sautéing until softened and fragrant, about 5 minutes.
4. Stir in the tomato paste and cook for 1 minute to deepen its flavor.
5. Return the beef to the pot along with any accumulated juices. Pour in the beef stock, ensuring the meat is nearly submerged.
6. Add the thyme leaves and bay leaf, then bring the mixture to a gentle simmer.
7. Cover and reduce the heat to low, simmering for 1.5 to 2 hours, or until the beef is fork-tender.
8. Season with salt and freshly ground black pepper to taste before serving.

With its melt-in-your-mouth beef and silky leeks, this stew boasts a harmonious balance of flavors. Serve it over a bed of creamy mashed potatoes or with a crusty baguette for soaking up the delicious broth.

Conclusion

Great news for leek lovers and culinary adventurers alike! This roundup of 18 delicious leek recipes offers something for everyone, from cozy soups to elegant sides. Each dish is easy to make, ensuring your kitchen adventures are both fun and flavorful. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!

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