By Lisa Esile, MS,
Sometimes called the "gourmet onion" because of their delicate flavor, leeks become sweet and incredibly tender when cooked. In many recipes, they can be used interchangeably with onions, and we find them preferable to onions in recipes where the flavorings are subtle. Leeks perfectly complement mild-tasting ingredients such as potato, garlic, zucchini, and white beans, and they work equally well with more robust flavors. Here are some of our favorite leek recipes to enjoy this season, including nourishing leek soups, hearty casseroles, primo pastas, tasty toasts, and lots more. Try one today!
Tips
Washing leeks: Dirt gets caught between the fibrous leaves and is often hidden from sight. Be sure to peel back the leaves and rinse well. Check out our guide to leeks for more on how to wash, store, prep, and cook these large, cylindrical alliums.
Green tops: While most recipes call for the white part of leeks, feel free to use the green tops (cut thinly) in soups and stews.
Vegan Leek Soup Recipes
Winter Potato-Leek Soup
This vegan take on a much-loved classic soup gets its creamy texture from plant-based milk. A bay leaf and a sprig of thyme are added to the pot to provide an aromatic depth, while nutritional yeast yields a hint of cheesy flavor. A fan writes, “This has become our favorite soup recipe.” Another writes, “Love this simple, flavorful soup! So did my hubby and my neighbor!”
Creamy Wild Rice Soup
Calling all mushroom lovers! This vegan mushroom-wild rice soup is similar to traditional mushroom soup, but with no dairy, it is lighter in fat and has extra substance thanks to wild rice. Leeks and garlic create a subtle background depth, while a combination of almond flour and chickpea flour thickens things up. Note: The recipe only yields 6 cups; double the recipe if you want leftovers or are serving for a larger group. A commenter shares, “I love this soup! I’ve made it for company, and they loved it, too!”
Minted Vegan Vichyssoise
Skip high-fat, dairy-laden vichyssoise soup recipes in favor of this vegan twist, which bears the classic savory leek and potato base. Plant-based milk and a little white wine vinegar thin out the soup and yield a bright, creamy flavor. Blend until smooth and garnish with fresh chopped mint. Perfect for a warm day, this chilled soup is as refreshing as it is sustaining. A fan writes, "Loved it." Another commenter shares, "I wasn't sure how this was going to taste, but the flavors work and are delicious and refreshing."
Sweet Potato Soup with Cannellini Beans and Rainbow Chard
This ultra-nourishing soup from Chef AJ is packed to the brim with colorful, healthy fare such as sweet potato, rainbow chard, and cannellini beans. With just eight ingredients, this hearty soup comes together quickly and is easy to adapt to suit what you’ve got in the fridge. A fan notes, “Truly a wonderful meal. I used an immersion blender to break up about half of the sweet potatoes, which made it creamy and even more delicious.”
Creamy Zucchini and Potato Soup with Lemon
Shredded zucchini combines well with the gentle flavors of potato and leek in this party-worthy soup that’s perfect for early fall, when leeks come into the stores and zucchini season is still in swing. Cannellini beans become creamy when blended and are a healthy way to add richness and heft to a soup. Lemon zest and juice brighten everything up, so don’t leave it out! A commenter writes, "My family loved this soup … It's super creamy, and the pumpkin seeds give it a nice crunch." Another writes, "Delicious! My kids (7 and 3) loved this soup."
New Year’s Day Soup with Black-Eyed Peas
While tradition says that eating black-eyed peas on New Year's Day brings luck and greens bring cash riches, this fan-favorite soup is good any day. Familiar aromatics, such as leek, garlic, carrot, and celery, ground the soup. Black-eyed peas add staying power, and wilted collard greens lend earthy green notes that give a pleasant mouthfeel. A fan writes, "I feel so nourished when I eat it. It's a staple in our house."
Creamy Vegan Spinach Soup
Soaked and blended cashews, added towards the end, give this leek, potato, and spinach soup a rich creamy flavor, no dairy required! Lemon juice peps things up, and a dash of salt and pepper brings it all together. A reader writes, "Wow, such a simple and delicious combination. I definitely recommend giving this recipe a try."
White Bean & Portobello Stew
This umami-rich mushroom stew from Kristy Turner is thick enough to stand your spoon up in and is delicious served with a chunk of crusty whole grain baguette. Aromatics provide an earthy base, while navy beans give it extra oomph. A trio of fresh herbs—rosemary, thyme, and sage— provide complex flavor that keeps you wanting more. A reviewer notes, “Delicious recipe! I've been using regular low-salt vegetable broth and it's been great! I love the smoky flavor.”
Asparagus, Potato, and Butter Bean Soup
This mouthwatering spring soup is satisfying without being heavy and perfect for when asparagus is at its plentiful best. The mild flavor and velvety texture of butter beans (baby lima beans) are delicious paired with mildly grassy asparagus and anise-like fresh dill. A reviewer raves, “Oh my goodness! This soup is so good!! I am still eating it three days later!! My picky husband loves it, too!”
Shiitake Mushroom and Leek Soup
Meaty shiitake mushrooms, cubes of creamy potato, and tender leeks come together in this mouthwatering soup. Unlike most leek and potato soups, it is not blended, so you can enjoy the texture of the veggies. Freekeh adds extra bulk, but feel free to substitute it with other cooked whole grains such as barley or brown rice. If you don't have shiitake mushrooms, use portobello, white button, or cremini mushrooms instead.
Vegan Potato Leek Soup
What sets this winning potato and leek soup apart from the crowd is an attention-grabbing smoky flavor that goes perfectly with the subtle leek and potato flavors. One reader notes, “This is one of my favorites… That smoked paprika makes it.” Another writes, “Very good and nourishing soup. I added some fresh kale I had on hand, and it was so delicious!”
Other Leek Recipes
Sweet Potato Lasagna
One of our most beloved recipes, this richly layered vegan lasagna is ideal for special occasions or to serve to a mixed crowd. Layers of mashed white-fleshed sweet potato mingle with cashew cream, tomato sauce, lasagna sheets, and sautéed greens. As one fan says, “I’ve been vegan for over a year now, and this has got to be my favorite recipe; my non-vegan family loved it!” Another writes, “I was skeptical at first about the atypical lasagna ingredients, but it came out delicious! It was the best lasagna I ever made!”
Individual Broccoli and Wild Rice Casseroles
With a creamy sauce, chewy wild rice, nutty chickpeas, and plenty of veggies, these personal-size casseroles are a fun way to serve up a meal, but if you don't have 16-oz. ramekins, it also works cooked as one big casserole. The white sauce, thickened with oat flour, gets scrumptious savory flavor from nutritional yeast, apple cider vinegar, and dry mustard powder. A commenter writes, "This is so good! I dumped it all in a deep baking dish and cooked it for 45 [minutes]."
Sautéed Leek and Butter Bean Toasts
If you’re sick of the same old avocado toast, these flavorful leek and butter bean toasts are sure to delight and make an excellent appetizer to get the party started! Crispy whole wheat baguette is smeared with sautéed garlic and avocado, then piled high with a lemony leek and butter bean mash. Aleppo pepper (or ground chipotle chile) has a slow-building, smoky heat that provides depth without overpowering the other flavors.
Roasted Beet Salad with Baby Leeks
Roasted baby leeks and beets add sweet flavor to this knockout salad featuring watercress and tri-color quinoa. Garlicky croutons provide crunch, and a quick Caesar dressing, which one reviewer describes as “absolutely amazing,” finishes it perfectly. Baby leeks look like scallions but, unlike scallions, become tender when cooked. You’ll find them at the farmers market from time to time. If you don’t have baby leeks, use small leeks cut lengthwise.
Farro, Mushroom, and Leek Gratin
This vegan gratin is one for the books and rates well among readers. Chewy farro, savory mushrooms, and the delicate flavor of leeks permeate this party-worthy casserole. With a cheesy cashew-based sauce and topped with crunchy broken crispbreads (or whole wheat panko), this wholesome gratin will please vegans and non-vegans alike. A reviewer writes, “Unbelievably delicious. The flavors and the coziness of this dish are off the charts. Definitely part of our rotation now!” Another writes, “My picky family loved it.”
Ethiopian Wild Rice Pilaf
Berbere, a popular seasoning from Ethiopia featuring spices such as nutmeg, ginger, cardamom, and fenugreek, gives this Ethiopian pilaf a complex savory flavor. If you have cooked wild rice on hand, you’ll have this on the table in under 30 minutes, making it perfect for a weeknight meal when you need something satisfying to finish the day. A fan writes, “We really enjoyed this. I have a couple of Ethiopian dishes that I like to make, but I never seem to get around to making the injera. Now I have a nice rice recipe to pair with them.”
Creamy Brussels Sprouts with Sun-Dried Tomatoes
This 15-minute side dish will turn Brussels sprouts deniers into believers! The Brussels sprouts are cooked alongside leeks, whose delicate flavor pairs well with the tangy cheese sauce. Pops of sun-dried tomatoes, meanwhile, add just the right amount of drama. One reviewer writes, “Very tasty! Kind of like mac and cheese Brussels sprouts!”
Basil-Leek Pesto Pasta with Cherry Tomatoes and Summer Squash
Leeks are a surprise ingredient in this dairy-free basil pesto, taking on a creamy texture when blended with fresh basil, cashews, and nutritional yeast. This recipe comes together surprisingly quickly. While the pasta is cooking, coat squash and cherry tomatoes in sherry vinegar and toss them into a grill basket; then get grilling! (You can also use a stovetop grill basket.) The chargrilled veggies transform this simple pasta dish into a memorable summer meal.
Pumpkin Risotto Frittata with Mushrooms
Mushrooms are plentiful in this rustic risotto, which gets baked to creamy perfection after an initial period on the stovetop. Pumpkin puree, flaxseed meal, whole wheat breadcrumbs, and lemon juice, mixed with the rice, create a frittata-like mix that firms up when baked. Serve with fresh gremolata on the side. A fan writes, “Comfort food that’s perfect for a chilly, damp day.”
Ratatouille Fusilli
Green lentils hold together well when cooked, making them perfect for this saucy pasta. They add extra staying power and a meaty depth and contrast well with chunks of velvety eggplant. A simple, made-from-scratch tomato sauce coats every inch of the cork-screw-like fusilli pasta with delectable flavor. A commenter writes, “Exquisite combination.” Another writes, “Very nice flavor to this dish.”
Grilled Corn Succotash
Succotash is a popular American dish featuring fresh corn, lima beans, and the best of summer’s bounty. This recipe calls for leek and bell pepper, with edamame standing in for lima beans. The trick to getting excellent flavor on the grilled veggies is to brush them with lime juice before grilling. A fan writes, “Wow was this good!”
Millet in Coconut Curry
Leeks cooked with garlic take on a delicate buttery flavor and perfectly pair with the mild taste of cooked millet in this kid-friendly, quick and easy curry, which is fragrant with fresh ginger. Dates and lime juice are key to the success of this recipe, adding a sweet and sour balance of flavors. (You can use lemon juice if you don’t have lime juice.) This recipe calls for lite canned coconut milk, but if the fat content is an issue, use coconut beverage instead and a few drops of coconut essence.
About the Author
About the Author
Lisa Esile, MS
As an author, Do Nothing meditation instructor, and wellness coach, Lisa Esile combines her love for food and nutrition with her mental health background and delights in helping people find a stress-free way to make lasting lifestyle changes. Esile has a master’s degree in human nutrition and is the co-author/illustrator of Whose Mind Is It Anyway? Get Out of Your Head and Into Your Life. Learn more at lisaesile.com.
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