3 Original Recipe Ideas for Cooking Leek

This delicious vegetable of the garlic and onion family (Alliaceae) can be used in several recipes.

The leek has a softer flavor than the onion and looks very good if placed raw in salads. Do you have leek in the fridge? Let's go review some amazing recipes to use it.

1. Vichyssoise

Traditional French soup that can be served cold or warm.

Ingredients for 4 people:

  • 3 large leeks
  • 50 g butter
  • 3 large sliced potatoes
  • 500 ml vegetable stock
  • 200 ml of sour cream
  • Salt and black pepper to taste


In a pan put 500 ml of water and when it is boiling, lower the heat as much as possible and add the vegetable stock (see the recipe at the end of the article). Let the broth dissolve well and keep the temperature on low.

In the meantime, chop and saute the leeks and onions in the butter, letting them cook for a few minutes so that they turn lightly golden but without letting them go dark.

Add the potatoes and the broth with the help of a ladle. Add the salt and let the soup cook over low heat for about 30 minutes, until the potatoes are tender.

Beat everything in the blender or mixer. It should look creamy. Slowly add the cream, mixing it gently and checking for the preferred consistency. Add freshly ground black pepper and serve garnished with chopped parsley. It is very good served cold. Great for summer!

2. Leek risotto

Ingredients for 4 people:

  • 3 large leeks
  • 4 cups rice coffee risotto
  • 500ml vegetable stock
  • 1/2 glass of white wine
  • 25 grams of butter
  • 3 tablespoons cream
  • 4 tablespoons grated Parmesan cheese
  • salt to taste


Start as in the above recipe by placing the water to boil to dilute the vegetable broth. Lower the temperature.

Finely cut the white part of the leek and add it to the butter.

Add the rice and let it roast until it is translucent.

Add white wine and allow to evaporate

Cook the rice slowly by turning it constantly and adding the vegetable stock by adding 1 or 2 ladles of broth at a time.

Before adding more broth, allow the first amount of broth to be fully absorbed by the rice. Taste and add the salt.

When the rice is cooked al dente, add the cream and Parmesan cheese with the heat off. Wait 3 minutes before serving. Serve it hot. Garnish with chopped sausage.

3. Leek pâté


  • 2 large finely cut leeks
  • 2 tablespoons butter
  • 200grams of Greek yogurt
  • 100 g grated Parmesan cheese
  • Salt to taste


Cut the leeks into slices and brown them in butter over low heat. Wait for it to cool, then beat it using a mixer and slowly add the Greek yogurt, regulating the density of the pâté. Add salt to taste.

Place the pâté in the refrigerator in a covered container and serve after at least one hour.

About the Author: Mackenzie Brown

My name is Mackenzie and I hail from London, England. I am passionate about healthy food and exercise. I find myself at the gym 4 to 5 nights each week after work and on weekends when I am not busy volunteering at my local animal shelter. I love to travel, read, and listen to music. I am a huge fan of pop music.