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Wednesday, July 11

The Goods: Leeks!

After all this meatiness, time to feature a VEGETABLE. Without further ado, meet the leek!


When I was looking through my leek pictures to do this post, I noticed there were potatoes and carrots on the cutting board. For the life of me I cannot remember what I was making that night! But I do know this…it was a soup. Leeks are GREAT in soups. There are leeks in the Butternut Squash Soup recipe I have posted and I’ve used them in other soups that are blended at the end (good in veggie soups).

A few other leek-y ideas from Miss Rachael Ray. BLT Smashed Potatoes (I have made these and they were AWESOME) and Bacon, Potato, Leek & Crab Chowder (which I haven’t made but sounds mighty fine).

Why do I like leeks? They are part of the garlic/onion family (they look like HUGE scallions). They are, however, milder and give a nice flavor to whatever you are cooking.

Never cooked with leeks? Here’s how to clean them: Cut off the root end and the green top, leaving 2″ of green. Slice leek lengthwise and clean leek under running water, making sure to get the dirt out of all the layers (when they grow, the pick up lots of dirt inside). Follow your recipe as directed.


9 Comments »

  1. 1
    Illiya

    OMG — I am cooking leeks for the first time tonight. I am making a kabocha soup sorta like a vichyssoise but with pumpkin and not potatoes. THANK YOU!

  2. 2
    Jane Maynard

    that’s so funny…and you helped me remember what I was making with the leeks in the picture – carrot vichyssoise! 🙂 good luck with the soup!

  3. 3
    Marie

    I have no idea what vichyssoise is but potato leek soup is pure heaven and so easy. I can’t believe that when I went to college I had never had leek before and thought it might be a fish!

  4. 4
    Jane Maynard

    I think you should post the heavenly potato leek soup recipe, marie!

  5. 5
    Jessica

    I’ve been fearful of leeks for a long time. Maybe this post will help me take a leap into leeks.

  6. 6
    marie

    OK. My potato leek soup: I chop potatoes and boil them in vegetable stock (I use the powdered stuff from Henrys). While they are boiling I sauté chopped leeks and onions in a bit of butter and a little olive oil. When the potatoes are done but not mushy and the onions are translucent I turn the potatoes down to low and dump the leeks and unions in the pot. Then I add salt, pepper, chopped parsley, and more butter. Then I take my potato masher and mash the potatoes just a bit so that there aren’t any huge lumps. I like a lumpy soup but it shouldn’t have any really big lumps. I serve it with a little cheese on top, cheddar or parmesan are both good, whatever you like. I lived in Wales for a while and this soup reminds me of that. Sorry if this recipe doesn’t make much sense, I really don’t measure anything.

  7. 7
    Liz Findlay

    I love leeks- great choice Jane. I love your blog and I love that you are my friend. you are fantastic. Hope you are feeling better. We miss you!

  8. 8
    Jane Maynard

    marie – your recipe works for me – thank you! 🙂

    liz- you are too nice.

    everyone else – good luck with your leek endeavors!

  9. 9
    Cora

    Ok. This is my first comment on TWFD–I know, I know I’m a terrible sister-in-law. BUT I finally made the butternut sqaush soup that Jane gave me the recipe for foreeevvveerr ago AND loved it! And to be honest I think leeks are what makes the dish. Also I tried a couple of new things with the dish and Christian seemed to like them so I thought I would post them…of course they all make it less healthy 🙂 I thinned out the soup with a little evaporated milk and added a couple things at the end right before serving. I chopped some fresh tomatoes and let everyone toss in as many as they wanted, and grated some cheddar cheese on top before throwing on some yummy croutons. The soup is a hit by its self and perfect for your favorite add-ins. So thanks Jane for the great recipe!

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