Recipe Page: Leeks

Creamy Leek and Potato Soup

Duration: 45 minutes

A creamy and wholesome leek and potato soup.

Utensils

  • Large pot
  • Immersion blender

Ingredients

  • 3 leeks, white and light green parts, sliced
  • 3 potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup milk or cream
  • 2 tablespoons butter
  • Salt and black pepper to taste
  • Fresh chives for garnish

Instructions

  1. In a large pot, melt butter over medium heat. Add chopped onion, sliced leeks, and minced garlic. Sauté until softened.
  2. Add diced potatoes to the pot and stir for a few minutes.
  3. Pour in vegetable broth and bring to a simmer. Cook until the potatoes are tender.
  4. Use an immersion blender to puree the soup until smooth.
  5. Stir in milk or cream and season with salt and black pepper to taste.
  6. Simmer for an additional 5-7 minutes. Garnish with fresh chives before serving.

Leek and Mushroom Quiche

Duration: 60 minutes

Delicious and filling.

Utensils

  • Pie dish
  • Skillet

Ingredients

  • 1 pre-made pie crust
  • 3 leeks, white and light green parts, sliced
  • 1 cup mushrooms, sliced
  • 1 cup Gruyère cheese, shredded
  • 4 large eggs
  • 1 cup milk
  • Salt and pepper to taste
  • Fresh thyme for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, sauté sliced leeks and mushrooms until softened.
  3. In a bowl, whisk together eggs, milk, salt, and black pepper.
  4. Spread the sautéed leeks and mushrooms over the crust. Sprinkle shredded Gruyère cheese on top.
  5. Pour the egg mixture over the filling.
  6. Bake in the preheated oven for 35-40 minutes or until the quiche is set and golden brown.
  7. Garnish with fresh thyme before serving.

Vegan Leek and Potato Casserole

Duration: 90 minutes

A perfect weeknight casserole.

Utensils

  • Casserole dish
  • Skillet

Ingredients

  • 3 leeks, white and light green parts, sliced
  • 4 potatoes, peeled and thinly sliced
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 1 cup unsweetened almond milk
  • 2 tablespoons nutritional yeast
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, sauté sliced leeks, sliced onion, and minced garlic until softened.
  3. In a bowl, whisk together vegetable broth, almond milk, nutritional yeast, salt, and black pepper.
  4. In a greased casserole dish, layer sliced potatoes, sautéed leeks and onions, and the nutritional yeast mixture.
  5. Repeat the layers, finishing with a layer of potatoes on top.
  6. Drizzle olive oil over the top layer and season with additional salt and black pepper.
  7. Cover the casserole dish with foil and bake for 45 minutes. Uncover and bake for an additional 15-20 minutes until the potatoes are tender.
  8. Garnish with fresh parsley before serving.