105 leek recipes

Leeks and carrots create a simple court bouillon to add subtle depth and character to lentils in this vegan recipe.

Turkish leeks in olive oil (zeytinyagli pirasa) braised with carrots, rice, lemon, and sugar. Served cold as a meze, this is a classic Mediterranean cold vegetable dish.

Simple and perfectly matched flavors that let the potato shine through brightly.

A delicious combination of leeks, mushrooms and potatoes topped with cheese and baked until crusty on top yet creamy underneath.

Hearty leek and potato soup with smoky country ham, red cabbage, and dry-toasted cumin, caraway, and fennel seeds for a rustic, deeply flavored bowl.

Silky carrot leek bisque with basil, sage, and a spoonful of miso for depth. Blended smooth with reserved carrot slices stirred back in for texture. Light, warming, and ready in 45 minutes.

Quinoa, leek and tofu casserole layers cooked quinoa with sautéed leeks, garlic, and pressed tofu in a whole wheat breadcrumb crust, baked with soy milk. Vegan, protein-rich main dish.

Quinoa and leek casserole with tofu, sesame oil, and grated cheese baked under a crispy breadcrumb topping. A protein-rich vegetarian main or side dish.

Sri Lankan curried leeks simmer in two rounds of coconut milk with turmeric, green chilies, and curry leaves. A creamy, mild vegetarian curry that comes together in 40 minutes.

Vegan potato and leek casserole layered with red potatoes, softened leeks, shredded carrot, and rosemary. Baked in vegetable broth until tender for a dairy-free side dish that eats like comfort food.

Spinach and leeks with garbanzo beans, a quick and easy veggie main or side dish

Sausage, leek and potato stew with hot Italian turkey sausage, cannellini beans, and a bright shower of fresh herbs. A dry white wine deglaze builds depth in this one-pot weeknight supper served with crusty bread.

Low-fat potato, leek, mushroom, and spinach soup pureed smooth with no cream. A vibrant green, flavor-packed bowl ready in 45 minutes from pantry basics.

Creamy Irish potato and leek soup with a half-pureed, half-chunky texture, finished with heavy cream. Topped with shredded cheddar and crumbled bacon.

Lima bean, leek, and corn chowder simmered in homemade corn-cob stock with rosemary. Dairy-free, vegan, and deeply creamy from the beans alone.

Hearty lima bean and leek soup with lentils, wild rice, and a meaty broth built from disintegrated lentils. Easily made vegan and packed with plant protein.