10+ Leek Recipes to Brighten Up Your Weekly Menu

Leeks are mild, tasty, and honestly a bit underrated. If you’re itching to shake up your usual meals, leeks are easy to cook with and fit into loads of dishes.

Leek recipes offer simple ways to enjoy this versatile vegetable whether you want soups, sides, or main dishes.

Maybe you’ve seen leeks at the store and wondered what on earth to do with them. This guide gives you a bunch of ideas, so you can pick what fits your mood or schedule.

Cooking with leeks adds variety and a gentle, new flavor to your meals. They’re honestly worth a try.

1) Salmon Leek Frittata

A salmon leek frittata is surprisingly easy and full of flavor. Sauté the leeks until they’re soft and sweet.

Mix eggs with cooked salmon and a handful of cheese. Goat cheese gives it a creamy kick.

Pour the mixture over the leeks and cook it gently on the stove. Finish it in the oven for a golden top—it’s honestly great any time of day.

You’ll notice how the leeks mellow out the salmon’s richness. It’s a nice combo.

Ingredients

• 1 large leek, cleaned and sliced
• 6 large eggs
• 4 oz smoked salmon, chopped
• 1/4 cup goat cheese, crumbled
• 2 tbsp olive oil
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a pan and sauté leeks until soft.
2. Whisk eggs with salt, pepper, salmon, and goat cheese.
3. Pour egg mix over leeks, cook on medium-low heat for 5 minutes.
4. Transfer pan to oven at 350°F (175°C) and bake for 10-12 minutes.
5. Let frittata rest for a few minutes before serving.

For more tips, visit this smoked salmon leek frittata recipe.

2) Smoked Gouda and Leek Tart

If you’re a fan of creamy cheese and mild onions, this tart’s for you. Smoked Gouda and leeks are a match made in heaven.

Roll out some puff pastry on a floured surface. Sauté the leeks until soft, then spread them over the pastry.

Top with plenty of shredded smoked Gouda. Bake it at 400°F (200°C) for 25 to 30 minutes, or until the pastry is golden and crisp.

Let it cool a bit before slicing. This tart works for lunch, dinner, or even a fancy brunch.

Ingredients

• 1 sheet frozen puff pastry
• 2 small leeks (white and light green parts), cleaned and sliced
• 1 cup shredded smoked Gouda cheese
• 2 tablespoons chopped chives
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Roll puff pastry into a 13×10-inch rectangle.
3. Sauté leeks until tender and season with salt and pepper.
4. Spread leeks on puff pastry.
5. Sprinkle smoked Gouda on top.
6. Bake 25-30 minutes until golden brown.
7. Cool for 10 minutes.
8. Garnish with chopped chives and serve.

3) Sweet Potato Leek Soup

This soup is pure comfort in a bowl. Sweet potatoes and leeks blend together for a warm, creamy meal.

You can blend the soup smooth, or leave it a little chunky—totally up to you. Sometimes I throw in ginger or apple for a fresh twist.

The recipe is simple and doesn’t need many ingredients. Just cook the leeks and sweet potatoes until they’re soft, then blend.

A splash of coconut milk or cream makes it extra rich. This one’s great for meal prep, too.

Ingredients

• 2 large leeks, sliced
• 2 pounds sweet potatoes, peeled and chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon fresh ginger (optional)
• 1 apple, peeled and chopped (optional)
• 1 cup coconut milk or cream
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the leeks and cook until soft, about 5 minutes.
3. Add chopped sweet potatoes, ginger, and apple if using. Stir for 2 minutes.
4. Pour in vegetable broth and bring to a boil.
5. Lower heat and simmer until sweet potatoes are tender, about 20 minutes.
6. Use a blender to puree the soup until smooth.
7. Stir in coconut milk or cream and season with salt and pepper.
8. Heat through, but do not boil. Serve warm.

For a similar recipe, check out this Sweet Potato Leek Soup.

4) Braised Leeks with Parmesan

Braised leeks with Parmesan are a simple, elegant side. Start by cooking cleaned, trimmed leeks slowly in butter and a splash of white wine or broth.

Once the leeks are soft, sprinkle on a generous pile of Parmesan. Pop the dish under the broiler so the cheese melts and browns.

This brings out the sweet, mild flavor of leeks. It pairs with almost anything and feels a bit fancy, even though it’s low effort.

Ingredients

• 3 large leeks (white and light green parts)
• 2 tablespoons butter
• ¼ cup white wine or chicken/vegetable broth
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Optional: fresh thyme or rosemary

Cooking Instructions

1. Preheat your oven broiler.
2. Trim and clean the leeks, then cut them in half lengthwise.
3. In a skillet, melt butter and add leeks, cooking until slightly soft.
4. Add wine or broth and simmer until leeks are fully tender.
5. Transfer leeks to a baking dish and sprinkle Parmesan on top.
6. Place under broiler for 3-5 minutes until cheese is golden and bubbly.
7. Season with salt and pepper, add herbs if using, and serve.

For more details, see this Parmesan Braised Leeks recipe.

5) Leek and Potato Soup

Leek and potato soup is classic comfort food. Sauté chopped leeks in butter until they soften.

Add diced potatoes, broth, and herbs. Let it all simmer until the potatoes are tender.

You can blend the soup smooth or leave it chunky. Top with chives or crispy bacon if you’re feeling fancy.

It’s a quick meal, and perfect for chilly days.

You can find a clear and easy recipe for this at Once Upon a Chef.

Ingredients

• 3 large leeks, white and light green parts only, chopped
• 4 medium potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh herbs (like thyme or chives), optional

Cooking Instructions

1. Melt butter in a pot over medium heat.
2. Add leeks and cook until soft, about 5-7 minutes.
3. Stir in potatoes and broth.
4. Bring to a boil, then reduce heat and simmer for 20 minutes, until potatoes are soft.
5. Blend the soup until smooth or leave it chunky.
6. Season with salt, pepper, and herbs. Serve warm.

6) Turkish-Style Braised Leeks with Garlic and Cumin

These Turkish-style braised leeks are super tender and packed with flavor. Cook the leeks slowly in olive oil with garlic and cumin for a warm, earthy dish.

Carrots add a touch of sweetness and color. The olive oil sauce is simple but honestly pretty addictive.

You can serve this warm or at room temp. A dollop of garlicky yogurt on top makes it even better.

Ingredients

• 4 large leeks, cleaned and cut
• 2 carrots, sliced
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Juice of half a lemon (optional)
• Fresh herbs like parsley (optional)

Cooking Instructions

1. Heat olive oil in a pan over medium heat.
2. Add garlic and cumin; cook until fragrant, about 1 minute.
3. Add leeks and carrots, stirring well to coat in the oil and spices.
4. Add a little water, cover, and simmer gently for 30-40 minutes until soft.
5. Season with salt, pepper, and lemon juice if using.
6. Serve warm or at room temperature, optionally topped with yogurt.

For more details, see this Turkish Braised Leeks Recipe.

7) Roasted Leeks with Olive Oil and Parmesan

Roasted leeks are super simple and have a mellow, sweet flavor. Roast them with olive oil until they’re soft and caramelized.

Parmesan on top adds a savory, crispy finish. You only need a handful of ingredients, and it’s quick—perfect for a side dish.

Roast until the leeks are golden, then sprinkle on the cheese. Let it melt and crisp up before serving.

Ingredients

• 4 large leeks, cleaned and cut into halves
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the cleaned leeks on a baking sheet.
3. Drizzle olive oil over the leeks.
4. Season with salt and black pepper.
5. Roast for 20-25 minutes until soft and golden.
6. Sprinkle Parmesan over the leeks.
7. Roast for another 5 minutes until the cheese is melted.

For more details, check out this roasted leeks recipe with olive oil and Parmesan.

8) Leek and Mushroom Risotto

Leek and mushroom risotto is pure comfort. Soft leeks bring a sweet touch, and mushrooms add earthiness.

Start by gently cooking the leeks and mushrooms. Stir in rice and broth, letting the rice soak up all those flavors.

Finish with a bit of butter or olive oil for richness. This risotto is perfect for a cozy night in or when you want something special.

If you want a plant-based version, just use olive oil instead of butter. It takes about 30 minutes—totally doable on a weeknight.

Ingredients

• 1 cup chopped leeks
• 1 cup sliced mushrooms
• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 2 tablespoons olive oil
• 2 tablespoons butter (optional)
• 2-3 garlic cloves, minced
• Salt and pepper to taste

Cooking Instructions

1. Pour the olive oil into a pan and warm it over medium heat.

2. Toss in the garlic, leeks, and mushrooms. Let them soften, stirring occasionally.

3. Add the Arborio rice and stir for a minute or two.

4. Start adding broth, just ½ cup at a time. Stir often and let the rice soak it up before adding more.

5. Keep going until the rice turns creamy and tender, about 20 minutes.

6. Mix in butter or a bit more olive oil, then season with salt and pepper.

7. Serve your risotto warm.

For more details on this savory dish, check out a leek mushroom risotto recipe.

9) Leek and Goat Cheese Pizza

Leek and goat cheese pizza is honestly a treat and so easy to throw together. Grab a pizza crust and slather goat cheese all over—don’t be shy.

The creamy goat cheese just works with those mellow, sautéed leeks.
Want something salty? Toss on some cooked bacon or prosciutto.

Brush the crust with olive oil before you pile on the toppings.
Crank your oven to 500°F (260°C) and slide in the pizza for about 15 minutes.

You’ll get melty cheese and a crisp crust.
It’s a fun way to use leeks that feels a bit fancy but doesn’t take much effort.

Ingredients:

• 1 pound pizza dough
• 1 small log goat cheese
• 1 large ball fresh mozzarella, torn
• 4-6 slices bacon, cooked (optional)
• 2 cups sliced leeks, sautéed
• Olive oil
• Salt and pepper

Cooking Instructions:

1. Preheat oven to 500°F (260°C).

2. Brush pizza dough with olive oil.

3. Spread goat cheese evenly across the dough.

4. Add sautéed leeks and torn mozzarella.

5. Sprinkle on bacon if you want.

6. Season with salt and pepper.

7. Bake for 15 minutes until golden and bubbly.

10) Leek and Carrot Salad with Fresh Herbs

This salad is crisp and refreshing, great for a light bite or as a side.
Slice leeks thin and shred some carrots—they make a solid base.

Toss in fresh parsley or dill for a pop of green and a little zing.
Keep the dressing simple: lemon juice, olive oil, salt, and pepper.

That’s it, really.
If you’re feeling adventurous, throw in chopped apples for a sweet crunch.

It’s a mix of flavors and textures that just works.
Tastes bright, feels healthy, and comes together fast.

Ingredients

• 2 leeks, thinly sliced
• 2 large carrots, shredded
• 1-2 tablespoons fresh parsley or dill, chopped
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: 1 apple, chopped

Cooking Instructions

1. Rinse the leeks, then slice them thin.

2. Peel the carrots and shred them up.

3. Chop the herbs as finely as you can.

4. In a bowl, mix the leeks, carrots, herbs, and apple (if you’re feeling it).

5. Whisk together lemon juice, olive oil, salt, and pepper.

6. Pour the dressing over your salad and toss it gently.

7. Let it chill for 10 minutes before serving—totally optional, but it helps the flavors settle.