259 leek recipes

A delicious crockpot dish made with potatoes, chopped mushrooms, green beans and cream of mushroom soup.

Homemade chicken soup is the best food on cold winter days or when you catch a cold. It's packed with flavour and loaded with goodness.

Dutch pea soup (snert): slow-cooked split peas with ham, leek, celery, and carrot. The hearty winter soup that gets thicker and better overnight in the fridge.

Millet. Nutty and flavourful. Toasted and enriched with mushrooms, zucchini and, loads of toasted almonds. Ancient grains + flavour.

A scrumptious side dish made with potatoes and parsnips that can give your dinner a new look.

A creamy and rich wild mushroom soup that doesn't contain any cream. It's loaded with wholesome veggies and satisfies with earthy goodness.

Recipe taken from "The Eat-to-Live Diet" by Dr Joel Fuhrman. Packed full of vegetables and thickened with cashews.

Martha's pumpkin and white bean soup is a silky, vegan puree of navy beans and pumpkin, fragrant with leeks, garlic and sage. Creamy without a drop of dairy, finished with fresh sage and pumpkin seeds.

Carrot and orange soup with leeks, cayenne, and ginger blended into a silky vegan puree. Bright citrus and warm spice work together for a soup that shines hot or chilled.

Silky broccoli soup purees fresh broccoli with sauteed leeks, potatoes, and chicken broth, finished with half-and-half for a creamy, vivid green bowl. Bright and vegetable-forward.

A tasty way to use up leftover turkey from Thanksgiving or Christmas dinner. It includes leeks and mushrooms along with the turkey in a traditional flaky pastry.

Delicate, spring soup which is my rendition of the traditional Silesian soup called oberiba. Both recipes differ a lot, so this one shouldn't be named as Silesians did.

I remember this soup from my childhood. Very creamy and thick, full of dill weed. Let it become thin to feel more intense flavor of chanterelle mushrooms.

All veggies are young, fresh and full of spring garden aroma. Is there anything more lovely?

My favorite pierogi are filled with the veal lung or the brown lentils. Why not to combine these ingredients into the one filling?

here and there they call this soup green borsht or green krupnik.. very popular in Latvia but they cook it in different way than my proposition..