As the weather cools down, there’s nothing quite like gathering around the dinner table with a warm, comforting dish that’s sure to become a new favorite. For those who love the sweet, mellow flavor of leeks, we’ve rounded up 18 mouthwatering recipe ideas that are perfect for cozy evenings in. From creamy soups and risottos to quiches, tarts, and pasta dishes, these recipes showcase the versatility and deliciousness of this underrated ingredient.
In this article, we’ll take a closer look at some of our favorite ways to incorporate leeks into your meals, from classic comfort food to more adventurous creations. Whether you’re looking for a quick weeknight dinner or a special occasion meal, these creamy leek recipes are sure to impress.
Creamy leek and potato soup
This rich and comforting soup is perfect for a chilly day. With its velvety texture and sweet, caramelized flavors, it’s sure to become a new favorite.
Ingredients:
– 2 large leeks, cleaned and chopped (white and light green parts only)
– 2-3 medium-sized potatoes, peeled and diced
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper, to taste
– Fresh chives or parsley, for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped leeks and cook until they’re tender and caramelized, stirring occasionally, about 10-12 minutes.
3. Add the diced potatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the potatoes are tender.
4. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
5. Stir in the heavy cream or half-and-half. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh chives or parsley if desired.
Cooking Time: 30-40 minutes
Leek and mushroom risotto
This creamy risotto recipe combines the earthy flavors of sautéed leeks and mushrooms with Arborio rice, perfect for a cozy dinner or special occasion. With its rich aroma and velvety texture, this dish is sure to delight.
Ingredients:
– 1 large leek, white and light green parts only, sliced into 1-inch pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1/4 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1/4 cup white wine (optional)
– 2 tablespoons grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add leeks; cook, stirring occasionally, until tender, about 5 minutes.
2. Add mushrooms; cook, stirring occasionally, until they release their liquid and start browning, about 5-7 minutes.
3. Add Arborio rice; cook, stirring constantly, for 1 minute.
4. Add white wine (if using); cook until absorbed, about 1 minute.
5. Add warmed broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next. Cook for about 20-25 minutes or until rice is tender.
6. Stir in Parmesan cheese; season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-35 minutes
Cheesy leek and bacon quiche
A rich and savory quiche that combines the sweetness of caramelized leeks, the smokiness of bacon, and the creaminess of cheese. Perfect for brunch or a light dinner.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large leeks, thinly sliced
– 6 slices of bacon, diced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a large skillet, cook bacon until crispy. Remove from heat and set aside.
4. In the same skillet, add leeks, garlic, salt, and pepper. Cook over medium heat for 10-12 minutes or until leeks are caramelized.
5. Roll out puff pastry into a 9-inch tart pan with a removable bottom. Fill with cooked leek mixture, bacon, cheddar cheese, Parmesan cheese, and heavy cream.
6. Bake quiche for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Braised leeks with white wine and herbs
Braised Leeks with White Wine and Herbs Recipe
Summary: This classic French recipe showcases the tender sweetness of leeks, slowly cooked in white wine and a medley of aromatic herbs. Perfect as a side dish or used as an ingredient in other recipes.
Ingredients:
– 4-6 leek stalks, cleaned and cut into 2-inch pieces
– 2 tablespoons olive oil
– 1/4 cup white wine (dry)
– 2 cups chicken broth
– 1 tablespoon butter
– 1 sprig fresh thyme
– 1 sprig fresh rosemary
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, heat olive oil over medium-high. Add leeks in batches, cooking until browned on all sides, about 5 minutes per batch.
3. Add white wine, chicken broth, butter, thyme, and rosemary to the pot. Stir to combine.
4. Cover the pot and transfer it to the preheated oven. Braise for 45-50 minutes or until leeks are tender and easily pierced with a fork.
5. Season with salt and pepper to taste. Serve warm.
Cooking Time: 45-50 minutes
Leek and goat cheese tart
A classic combination of sweet and savory flavors, this tart is perfect for a light yet satisfying meal or as an impressive appetizer. The caramelized leeks add a depth of flavor that pairs beautifully with the creamy goat cheese.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large leeks, white and light green parts only, sliced into thin rings
– 2 tablespoons olive oil
– 1/2 cup goat cheese, crumbled
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a large skillet, caramelize leeks over medium heat for 20-25 minutes or until golden brown.
4. Roll out the pastry to fit a 9-inch tart pan with a removable bottom.
5. Arrange caramelized leeks and crumbled goat cheese in the pastry-lined tart pan.
6. Sprinkle thyme and season with salt and pepper to taste.
7. Bake for 25-30 minutes or until the pastry is golden brown.
Cooking time: 40-50 minutes
Leek and cheddar stuffed chicken
Elevate your dinner game with this flavorful and satisfying recipe that combines the richness of cheddar cheese with the sweetness of leeks, all wrapped up in a tender chicken breast.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 large leeks, white and light green parts only, thinly sliced
– 1/2 cup grated cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium-high heat. Add the leeks and cook until softened, about 5 minutes.
3. Stuff each chicken breast with a spoonful of cooked leeks and a sprinkle of cheddar cheese.
4. Place the stuffed chicken breasts on a baking sheet lined with parchment paper.
5. Bake for 25-30 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
6. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Leek and spinach creamy pasta
A rich and satisfying pasta dish that combines the subtle sweetness of leeks with the earthiness of spinach, all wrapped up in a creamy sauce. This recipe is perfect for a cozy night in.
Ingredients:
– 8 oz pasta of your choice
– 2 medium leeks, white and light green parts only, thinly sliced
– 2 cups fresh spinach leaves
– 2 cloves garlic, minced
– 1/4 cup unsalted butter
– 1 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add sliced leeks and cook, stirring occasionally, until tender and lightly caramelized (about 10 minutes).
3. Add garlic, spinach, and reserved pasta water to the skillet. Stir to combine, then bring to a simmer. Let cook for 2-3 minutes or until spinach has wilted.
4. Stir in heavy cream and season with salt and pepper. Combine cooked pasta and creamy sauce. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Leek and gruyere cheese soufflé
Elevate your dinner party with this elegant and flavorful soufflé, perfectly balanced between the sweetness of leeks and the richness of Gruyère cheese.
Ingredients:
– 2 large leeks, white and light green parts only, thinly sliced
– 2 tablespoons butter
– 1/2 cup all-purpose flour
– 1 cup whole milk
– 1/2 cup grated Gruyère cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– 2 egg yolks
– 2 egg whites
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté leeks in butter until tender. Set aside.
3. In a separate bowl, whisk together flour and milk until smooth. Add Gruyère and Parmesan cheese; season with salt and pepper.
4. In a separate bowl, beat egg yolks and whites separately. Fold egg yolks into the cheese mixture, then gently fold in egg whites.
5. Pour the mixture into buttered soufflé dish. Sprinkle top with remaining grated Gruyère.
6. Bake for 35-40 minutes or until puffed and golden.
Leek and potato gratin
A creamy, flavorful gratin that’s perfect as a side dish or main course.
Ingredients:
– 2 large leeks, white and light green parts only, sliced into 1-inch pieces
– 2-3 medium-sized potatoes, peeled and thinly sliced
– 2 tablespoons unsalted butter
– 1/2 cup grated Gruyère cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large saucepan, combine leeks, potatoes, butter, salt, and pepper. Cook over medium heat, stirring occasionally, until the vegetables are tender and lightly browned (about 20-25 minutes).
3. Transfer the mixture to a 9×13-inch baking dish.
4. Sprinkle Gruyère cheese evenly over the top.
5. Pour in heavy cream, making sure the potatoes and leeks are fully coated.
6. Bake for 30-35 minutes or until the top is golden brown and the sauce is bubbly.
7. Garnish with fresh thyme leaves, if desired.
Cooking Time: 50-55 minutes
Leek and pea puree with mint
Celebrate the arrival of spring with this vibrant and flavorful puree, blending sweet leeks, tender peas, and refreshing mint. This dish is perfect for a light and healthy side or as a base for a delicious soup.
Ingredients:
– 2 large leeks, cleaned and chopped
– 1 cup fresh or frozen peas
– 2 tablespoons olive oil
– 1/4 cup chicken broth or water
– 1 tablespoon fresh mint leaves, chopped
– Salt and pepper to taste
Instructions:
1. In a large saucepan, heat the olive oil over medium heat.
2. Add the chopped leeks and cook until softened, about 5 minutes.
3. Add the peas, chicken broth or water, salt, and pepper. Bring to a simmer.
4. Reduce heat to low and let cook for an additional 5-7 minutes or until the peas are tender.
5. Stir in the chopped mint leaves.
6. Use an immersion blender or transfer the mixture to a blender and puree until smooth.
7. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Leek and pancetta carbonara
Elevate this classic Italian dish with the added depth of sautéed leeks and crispy pancetta.
Ingredients:
– 12 oz spaghetti
– 2 medium leeks, white and light green parts only, thinly sliced
– 6 oz pancetta or bacon, diced
– 3 large eggs
– 1 cup grated Parmesan cheese
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook pancetta over medium heat until crispy. Remove from heat and set aside.
3. Add sliced leeks to the same skillet and cook until tender and lightly caramelized (about 5-7 minutes).
4. Crack eggs into a bowl and whisk together. Stir in Parmesan cheese.
5. Combine cooked spaghetti, reserved pasta water, pancetta, and leeks in the bowl with eggs. Toss everything together until a creamy sauce forms.
6. Season with salt and black pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Leek and brie stuffed mushrooms
Elevate your appetizer game with these succulent Leek and Brie Stuffed Mushrooms!
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 2 medium leeks, white and light green parts only, thinly sliced
– 1/4 cup unsalted butter, softened
– 2 cloves garlic, minced
– 1/2 cup brie cheese, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté leeks and garlic in butter until softened.
3. Stuff each mushroom cap with the leek mixture, followed by a spoonful of brie cheese.
4. Drizzle olive oil over the mushrooms and season with salt and pepper.
5. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
6. Garnish with fresh thyme leaves, if desired.
Cooking Time: 15-20 minutes
Leek and corn chowder
This creamy chowder is a perfect blend of sweet corn and savory leeks, making it a great side dish or light lunch.
Ingredients:
– 2 medium leeks, chopped (white and light green parts only)
– 1 tablespoon butter
– 1 medium onion, chopped
– 2 cups mixed vegetables (such as carrots, potatoes, and peas)
– 1 cup corn kernels (fresh or frozen)
– 2 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add chopped onion and cook until softened, about 5 minutes.
3. Add leeks and cook for an additional 2-3 minutes or until tender.
4. Add mixed vegetables, corn kernels, chicken broth, and heavy cream.
5. Bring to a simmer and cook for 10-12 minutes or until the soup has thickened slightly.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley if desired.
Cooking Time: 20-22 minutes
Leek and parmesan mashed potatoes
Elevate your mashed potato game with the sweet and savory flavors of leeks and parmesan cheese. This recipe is perfect for a comforting side dish or as a base for a delicious main course.
Ingredients:
– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 medium leeks, white and light green parts only, thinly sliced
– 2 tablespoons unsalted butter
– 1/2 cup grated parmesan cheese
– 1/2 cup whole milk or heavy cream
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, boil potatoes in salted water until tender, about 15-20 minutes.
3. While potatoes are cooking, sauté leeks and butter in a separate pan over medium heat until softened, about 5 minutes.
4. Drain cooked potatoes and mash with milk or heavy cream, parmesan cheese, and a pinch of salt and pepper.
5. Add cooked leek mixture to mashed potatoes and stir until combined.
6. Serve hot, garnished with fresh parsley leaves if desired.
Cooking Time: 25-30 minutes
Leek and caramelized onion dip
A rich and flavorful dip that’s perfect for snacking or serving at your next gathering. This recipe combines the natural sweetness of caramelized onions with the subtle flavor of leeks, all in a creamy and addictive package.
Ingredients:
– 2 large leeks, white and light green parts only, thinly sliced
– 1 large onion, thinly sliced
– 2 tablespoons butter
– 1/2 cup sour cream
– 1/4 cup grated cheddar cheese (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook leeks and onions over medium-low heat, stirring occasionally, until caramelized and golden brown (about 30 minutes).
3. In a separate bowl, mix together sour cream and grated cheese (if using).
4. Add cooked leek and onion mixture to the sour cream mixture; stir until combined.
5. Season with salt and pepper to taste.
6. Serve warm or at room temperature.
Cooking Time: 45 minutes
Leek and smoked salmon frittata
Start your day with a flavorful twist on the classic breakfast dish, combining the sweetness of leeks with the richness of smoked salmon.
Ingredients:
– 6 eggs
– 1 large leek, thinly sliced
– 2 tablespoons butter
– 4 slices of smoked salmon, diced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt 1 tablespoon of butter over medium heat. Add sliced leeks and cook until tender, about 5 minutes.
3. In a separate bowl, whisk eggs and season with salt and pepper.
4. Pour the egg mixture over the cooked leeks in the skillet.
5. Top the eggs with diced smoked salmon.
6. Cook for an additional 2-3 minutes or until the eggs are almost set.
7. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the eggs are fully set.
8. Garnish with chopped parsley if desired.
Cooking Time: 12-15 minutes
Leek and thyme roasted chicken
Roasted Chicken with Leeks and Thyme Recipe
Elevate your chicken game with this aromatic and flavorful roasted chicken dish, perfectly seasoned with the sweetness of leeks and the earthiness of thyme.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 large leeks, cleaned and chopped
– 2 tbsp olive oil
– 2 tsp dried thyme
– Salt and pepper to taste
– 1 lemon, cut into wedges (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the chicken and pat dry with paper towels.
3. In a small bowl, mix together olive oil, thyme, salt, and pepper.
4. Rub the mixture all over the chicken, making sure to get some under the skin as well.
5. Place the chopped leeks in the cavity of the chicken.
6. Roast the chicken in the preheated oven for 45-50 minutes or until it reaches an internal temperature of 165°F (74°C).
7. Remove from the oven and let rest for 10-15 minutes before carving and serving.
Cooking Time: 45-50 minutes
Leek and butternut squash soup
This comforting soup combines the sweet, nutty flavor of roasted butternut squash with the subtle oniony taste of caramelized leeks. Perfect for a chilly evening or as a starter for a special occasion.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 4-6 leeks, white and light green parts only
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash for about 45 minutes, or until tender.
3. Meanwhile, caramelize the leeks in olive oil over medium heat for about 20-25 minutes, stirring occasionally.
4. In a blender or food processor, combine roasted squash, caramelized leeks, onion, and broth. Blend until smooth.
5. Return the soup to pot, add heavy cream or half-and-half if desired, and season with salt and pepper.
6. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 1 hour 15 minutes
Summary
Cozy up with these 18 creamy leek recipes, perfect for a warm evening at home. From soups and risottos to quiches and tarts, there’s something for everyone. Try making a rich Creamy Leek and Potato Soup or a decadent Leek and Mushroom Risotto. Or go sweet with a Cheesy Leek and Bacon Quiche. Other highlights include Braised Leeks with White Wine and Herbs, and Leek and Goat Cheese Tart. Whether you’re in the mood for comfort food or something more elegant, these creamy leek recipes are sure to hit the spot.