18 Creamy Leek Recipes Deliciously Savory

Are you looking for a way to add some serious flavor to your meals? Look no further than the humble leek! These versatile, mild-flavored vegetables are a staple in many cuisines around the world, and when paired with cream, they become truly irresistible. In this article, we’ll explore 18 creamy leek recipes that will delight your taste buds and leave you wondering how you ever cooked without them.

From comforting soups and risottos to elegant tarts and quiches, these recipes showcase the best of what leeks have to offer. And with their mild flavor, they pair perfectly with a wide range of ingredients, from potatoes and mushrooms to chicken and cheese. Whether you’re a seasoned cook or just starting out in the kitchen, we’ve got you covered with these deliciously savory recipes.

Creamy Leek and Potato Soup

This comforting soup is a perfect blend of sweet leeks, tender potatoes, and creamy goodness.

Ingredients:

– 2 large leeks, cleaned and chopped (white and light green parts only)
– 2-3 medium-sized potatoes, peeled and diced
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped leeks and cook for an additional 5-7 minutes, or until they’re tender and lightly browned.
3. Add the diced potatoes, broth, and salt to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
4. Use an immersion blender (or transfer the soup to a blender in batches) to puree the mixture until smooth.
5. Stir in the heavy cream or half-and-half. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 35-40 minutes

Leek and Mushroom Risotto

Leek and Mushroom Risotto Recipe

A creamy and flavorful Italian-inspired dish featuring sautéed leeks and mushrooms in a rich risotto.

Ingredients:

• 1 large leek, white and light green parts only, sliced into thin strips
• 2 cups mixed mushrooms (button, cremini, shiitake), cleaned and sliced
• 4 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable or chicken broth, warmed
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions:

1. In a large skillet, heat 2 tablespoons of olive oil over medium-high. Add leek strips; cook until tender, about 5 minutes.
2. Add mushrooms, onion, and garlic to the skillet. Cook until mushrooms release their moisture and start to brown, about 7-8 minutes.
3. In a separate pot, bring chicken broth to a simmer. In another pan, heat remaining 2 tablespoons of olive oil over medium. Add Arborio rice; cook for 1 minute, stirring constantly.
4. Add 1 cup of warmed broth to the rice mixture, stirring until absorbed. Repeat this process, adding broth and stirring until absorbed, until all broth is used (about 20-25 minutes).
5. To combine risotto with leek and mushroom mixture, stir in cooked mushrooms and leeks. Season with salt and pepper to taste. Serve hot, topped with Parmesan cheese if desired.

Cooking Time:

Approximately 30-40 minutes from start to finish.

Cheesy Leek and Bacon Tart

This savory tart is a perfect combination of caramelized leeks, crispy bacon, and melted cheese, all nestled in a flaky pastry crust.

Ingredients:
– 1 sheet puff pastry, thawed
– 2 large leeks, white and light green parts only, thinly sliced
– 6 slices of bacon, cooked and crumbled
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste

Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a large skillet, sauté leeks in butter until caramelized, about 20-25 minutes.
4. Arrange the cooked leeks, crumbled bacon, and minced garlic on one half of the pastry, leaving a 1/2-inch border around the edges.
5. Sprinkle cheddar and Parmesan cheese over the filling.
6. Fold the other half of the pastry over the filling to form a triangle or rectangle shape.
7. Brush edges with egg wash (beaten egg mixed with a little water) and make a small slit in the top crust for steam release.
8. Bake for 25-30 minutes, or until the crust is golden brown.

Cooking Time: 25-30 minutes

Garlic Butter Sautéed Leeks

Transform leeks into a rich and aromatic side dish with this simple recipe.

Ingredients:

– 2 large leeks, cleaned and sliced into 1-inch pieces (white and light green parts only)
– 4 tablespoons unsalted butter
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. Melt 2 tablespoons of butter in a large skillet over medium-high heat.
2. Add the sliced leeks and cook for 5 minutes, or until they start to soften and caramelize.
3. Reduce heat to medium-low and add the remaining 2 tablespoons of butter.
4. Continue cooking for an additional 10-12 minutes, stirring occasionally, until the leeks are tender and golden brown.
5. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
6. Season with salt and pepper to taste.

Cooking Time: 17-20 minutes

Leek and Gruyère Quiche

This quiche is a perfect combination of sweet and savory, with caramelized leeks and melted Gruyère cheese nestled in a flaky pastry crust.

Ingredients:

– 1 sheet puff pastry, thawed
– 2 large leeks, white and light green parts only, thinly sliced
– 2 tablespoons butter
– 1/2 cup grated Gruyère cheese
– 1/2 cup heavy cream
– 2 large eggs
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roll out puff pastry to a thickness of about 1/8 inch. Place in a 9-inch tart pan with a removable bottom.
3. In a large skillet, caramelize the leeks over medium heat until softened and golden brown. Set aside.
4. In a separate bowl, whisk together eggs, heavy cream, salt, and pepper.
5. Arrange the cooked leeks and Gruyère cheese in the pastry-lined tart pan.
6. Pour the egg mixture over the filling.
7. Bake for 35-40 minutes or until the quiche is golden brown and set.

Braised Leeks with Parmesan

A rich and creamy side dish that’s perfect for special occasions or everyday meals.

Ingredients:

• 4 large leeks, cleaned and sliced into 1-inch pieces (white and light green parts only)
• 2 tablespoons unsalted butter
• 1/4 cup white wine (optional)
• 1/4 cup chicken broth
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese (freshly shredded is best)

Instructions:

1. Sauté the leeks in butter over medium heat until softened, about 5 minutes.
2. If using wine and broth, add them to the pan and cook for an additional 2-3 minutes, or until liquid has almost completely reduced.
3. Stir in honey, salt, and pepper. Cook for 1 minute.
4. Spoon the leeks into a serving dish and top with Parmesan cheese.
5. Bake at 375°F (190°C) for 10-12 minutes, or until cheese is melted and bubbly.

Cooking Time: 25-30 minutes

Leek and Chicken Pot Pie

A classic comfort food recipe, this Leek and Chicken Pot Pie is a hearty and flavorful dish perfect for a chilly evening.

Ingredients:

– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 medium leeks, white and light green parts only, sliced into thin rings
– 2 cloves garlic, minced
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 1/2 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon paprika
– 1/2 cup butter, melted
– 1/2 cup heavy cream
– 2 pie crusts (homemade or store-bought)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté chicken, leeks, and garlic until cooked through.
3. Add frozen vegetables, flour, salt, pepper, and paprika; stir well.
4. Transfer mixture to a 9×13-inch baking dish.
5. Pour melted butter over the top, followed by heavy cream.
6. Roll out pie crusts and place one on top of the filling, pressing edges to seal.
7. Bake for 35-40 minutes or until golden brown.

Cooking Time: 35-40 minutes

Leek and Goat Cheese Tartlets

A delicate balance of sweet and savory flavors, these Leek and Goat Cheese Tartlets are perfect for a light lunch or as an appetizer for a dinner party.

Ingredients:

– 1 large leek, thinly sliced
– 1/2 cup goat cheese, crumbled
– 1 sheet puff pastry, thawed
– 1 egg, beaten (for brushing pastry)
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Cut into 12 equal squares.
3. Place a spoonful of crumbled goat cheese in the center of each square. Top with a few slices of leek.
4. Brush edges of pastry with beaten egg. Fold pastry over filling to form a triangle, pressing edges to seal.
5. Brush tops of tartlets with remaining egg and sprinkle with salt and pepper.
6. Bake for 15-20 minutes or until golden brown.
7. Garnish with fresh thyme leaves, if desired.

Cooking Time: 15-20 minutes

Leek and Cheddar Stuffed Bread

Savor the rich flavors of caramelized leeks and melted cheddar cheese inside a crispy, buttery bread. Perfect as a side dish or served with your favorite soups or salads.

Ingredients:

– 1 large leek, white and light green parts only, thinly sliced
– 2 tablespoons unsalted butter
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 cups all-purpose flour

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large skillet, caramelize leeks over medium heat, stirring occasionally, until softened and golden brown (about 20 minutes).
3. On a floured surface, roll out yeast dough to a thickness of about 1/4 inch.
4. Spread caramelized leeks evenly across the dough, leaving a 1-inch border around edges.
5. Sprinkle cheese and parsley over leeks.
6. Roll dough into a log shape and place on prepared baking sheet.
7. Bake for 25-30 minutes or until golden brown.

Cooking Time: 25-30 minutes

Leek and Spinach Pasta Bake

A comforting and flavorful pasta bake that combines the sweetness of leeks with the earthiness of spinach, all wrapped up in a creamy sauce.

Ingredients:

– 8 oz pasta of your choice (e.g., penne, fusilli)
– 2 large leeks, thinly sliced
– 1 bunch fresh spinach leaves
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– 1 tsp dried thyme

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; set aside.
3. In a large skillet, sauté leeks and garlic until tender, about 5 minutes.
4. Add spinach leaves and cook until wilted, about 1 minute.
5. Combine cooked pasta, leek mixture, cheddar cheese, Parmesan cheese, heavy cream, salt, pepper, and thyme in a large bowl.
6. Transfer the mixture to a baking dish and top with additional grated cheese if desired.
7. Bake for 20-25 minutes or until golden brown.

Cooking Time: 25-30 minutes

Leek and Potato Gratin

A creamy, flavorful gratin that’s perfect for a weeknight dinner or special occasion.

Ingredients:

– 2 large leeks, thinly sliced (white and light green parts only)
– 3-4 large potatoes, peeled and thinly sliced
– 2 tablespoons unsalted butter
– 1/4 cup grated Gruyère cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add sliced leeks and cook until tender, about 10 minutes.
3. In a separate pot, boil potatoes until slightly tender. Drain and add to the skillet with the cooked leeks.
4. In a greased 9×13-inch baking dish, arrange half of the potato-leek mixture in the bottom.
5. Sprinkle with Gruyère cheese and drizzle with heavy cream. Repeat layers, ending with a layer of potatoes on top.
6. Season with salt and pepper to taste. Garnish with thyme leaves if desired.
7. Bake for 35-40 minutes or until golden brown and bubbly.

Cooking Time: 35-40 minutes

Leek and Smoked Salmon Frittata

A flavorful breakfast or brunch option that combines the subtle sweetness of leeks with the rich, smoky taste of salmon.

Ingredients:
– 6 large eggs
– 2 medium leeks, thinly sliced
– 1/4 cup smoked salmon, flaked
– 1 small onion, finely chopped
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)

Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the sliced leeks and cook until tender, about 5-7 minutes.
3. In a separate bowl, whisk together eggs and a pinch of salt.
4. Add the cooked leeks, chopped onion, and flaked salmon to the egg mixture. Stir well.
5. Pour the egg mixture into a greased 9-inch (23cm) pie plate or skillet.
6. Bake for 25-30 minutes, or until the frittata is puffed and slightly golden.
7. Remove from oven and let cool for a few minutes before serving.

Cooking Time: 25-30 minutes

Leek and Bacon Carbonara

A creamy, rich, and savory pasta dish that combines the flavors of leeks, bacon, eggs, and Parmesan cheese.

Ingredients:

– 12 oz spaghetti
– 4 large leeks, white and light green parts only, thinly sliced
– 6 slices of bacon, diced
– 3 large eggs
– 1 cup grated Parmesan cheese
– Salt and black pepper, to taste

Instructions:

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook bacon over medium heat until crispy. Remove from heat and set aside.
3. Add sliced leeks to the same skillet and cook until softened and caramelized, about 5-7 minutes.
4. In a small bowl, whisk together eggs and Parmesan cheese. Season with salt and black pepper.
5. Add cooked spaghetti to the skillet with leeks. Toss to combine, adding some reserved pasta water if needed.
6. Pour egg mixture over spaghetti and toss until eggs are cooked and sauce is creamy.
7. Stir in crispy bacon and serve immediately.

Cooking Time: 15-20 minutes

Leek and Sweet Corn Chowder

A creamy and comforting soup that combines the sweetness of corn with the subtle flavor of leeks.

Ingredients:

– 2 medium leeks, cleaned and chopped (white and light green parts only)
– 1 tablespoon butter
– 1 small onion, chopped
– 3 cups chicken broth
– 1 cup sweet corn kernels
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped leeks and cook until softened, about 5 minutes.
2. Add the chopped onion and cook for an additional 2-3 minutes.
3. Pour in the chicken broth and bring to a simmer.
4. Add the sweet corn kernels and cook for 5 minutes or until tender.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 20-25 minutes

Leek and Herb Butter Roasted Chicken

Elevate your roasted chicken game with this flavorful recipe that combines the sweetness of leeks, the earthiness of herbs, and the richness of butter. Perfect for a special occasion or a cozy Sunday dinner.

Ingredients:

– 1 whole chicken (3-4 lbs)
– 2 large leeks, cleaned and chopped
– 1/4 cup unsalted butter, softened
– 2 tbsp chopped fresh parsley
– 2 tbsp chopped fresh thyme
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a small saucepan, melt 2 tbsp of butter over medium heat. Add chopped leeks and cook until caramelized, about 5 minutes.
3. Mix in parsley and thyme. Season with salt and pepper to taste.
4. Stuff the chicken cavity with the leek mixture.
5. Rub the remaining 2 tbsp of butter all over the chicken.
6. Place the chicken in a roasting pan and roast for 45-50 minutes or until cooked through.

Cooking Time: 45-50 minutes

Leek and Caramelized Onion Dip

Leek and Caramelized Onion Dip Recipe

Summary: This creamy dip is perfect for snacking or serving at your next gathering, featuring the sweet and savory flavors of caramelized onions and leeks.

Ingredients:

– 2 large leeks, white and light green parts only
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– 8 ounces cream cheese, softened
– 1/4 cup plain Greek yogurt
– Chopped fresh parsley or chives for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine leeks, onion, and garlic.
3. Drizzle with olive oil and season with salt and pepper. Toss to coat.
4. Spread the mixture on a baking sheet in a single layer. Roast for 30-40 minutes, or until the onions are caramelized and the leeks are tender.
5. In a medium bowl, mix together cream cheese and Greek yogurt until smooth.
6. Add the roasted onion and leek mixture to the cheese mixture. Mix well to combine.
7. Chill in the refrigerator for at least 30 minutes before serving. Garnish with parsley or chives, if desired.

Cooking Time: Approximately 1 hour (including roasting time)

Leek and Ricotta Stuffed Shells

This creamy pasta dish combines the sweetness of leeks with the richness of ricotta, all wrapped up in tender shells.

Ingredients:
– 12 jumbo pasta shells
– 1 large leek, white and light green parts only, thinly sliced
– 2 tablespoons butter
– 1 cup whole milk ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add sliced leeks and cook until tender, about 8-10 minutes.
4. In a separate bowl, combine ricotta cheese, Parmesan cheese, and beaten egg. Season with salt and pepper to taste.
5. Stuff each pasta shell with the ricotta mixture, placing them in a baking dish as you go.
6. Pour the cooked leek mixture over the stuffed shells and cover with aluminum foil.
7. Bake for 25-30 minutes or until shells are tender and filling is heated through.

Cooking Time: 25-30 minutes

Leek and Parmesan Mashed Potatoes

This creamy, flavorful side dish is a perfect accompaniment to any main course. The addition of caramelized leeks and nutty Parmesan cheese elevates the humble mashed potato to new heights.

Ingredients:

– 3-4 large potatoes, peeled and chopped into 1-inch pieces
– 2 medium leeks, white and light green parts only, chopped
– 2 tablespoons butter
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)

Instructions:

1. Place the potatoes in a large pot and add enough cold water to cover them. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until tender when pierced with a fork.
2. While the potatoes cook, melt butter in a medium skillet over medium heat. Add chopped leeks and cook, stirring occasionally, until caramelized and golden brown (about 10-12 minutes).
3. Drain the cooked potatoes and return them to the pot. Add the caramelized leeks, Parmesan cheese, salt, and pepper. Mash with a potato masher or a fork until smooth.
4. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley or chives if desired.

Cooking Time: 35-40 minutes

Summary

Get ready to delight your taste buds with these creamy leek recipes! From soups and risottos to tarts and quiches, we’ve got you covered. Discover how to elevate everyday dishes like potato soup and chicken pot pie with the sweet and savory flavor of leeks. Plus, try new twists on classic comfort foods like cheesy bread and pasta bake. Whether you’re a fan of rich and creamy or light and refreshing, there’s something for everyone in this collection of 18 mouthwatering recipes that showcase the versatility of leeks.