20 Savory Leek Recipes for Cozy Dinners

When the weather turns chilly and you crave something warm and comforting, leeks are the unsung hero of cozy dinners. Mild yet flavorful, they add a subtle sweetness to soups, pastas, and bakes—perfect for weeknights or lazy weekends. Whether you’re a leek lover or just discovering their magic, these 20 savory recipes will inspire your next delicious meal. Let’s dive in!

Creamy Leek and Potato Soup

This velvety leek and potato soup is pure comfort in a bowl—rich, subtly sweet, and ready in under an hour.

Ingredients:

• 3 tbsp unsalted butter
• 2 large leeks (white and light green parts only), thinly sliced
• 3 cloves garlic, minced
• 1.5 lbs Yukon Gold potatoes, peeled and diced
• 4 cups low-sodium chicken or vegetable broth
• 1 cup heavy cream
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/4 tsp freshly grated nutmeg
• 2 tbsp chopped fresh chives (for garnish)

Instructions:

1. Melt 3 tbsp unsalted butter in a large pot over medium heat. Add sliced leeks and cook for 8 minutes, stirring often, until softened. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
2. Add diced potatoes and 4 cups broth. Bring to a boil, then reduce heat to simmer for 20 minutes, or until potatoes are fork-tender.
3. Carefully blend the soup until smooth using an immersion blender (or transfer in batches to a countertop blender). Stir in 1 cup heavy cream, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg. Simmer for 5 more minutes to meld flavors.
4. Ladle into bowls and top with 2 tbsp fresh chives.

The nutmeg adds a whisper of warmth that makes this classic soup feel extra special—perfect for cozy weeknights or impressing guests.

Tip: For a lighter version, swap half the cream for whole milk, but don’t skip the butter—it’s key for that silky texture!

Braised Leeks with Parmesan

These buttery, melt-in-your-mouth leeks are elevated with a golden Parmesan crust—simple enough for a weeknight but elegant enough for guests.

Ingredients:

• 4 medium leeks (about 1 lb), trimmed and halved lengthwise
• 3 tbsp unsalted butter
• 1/2 cup low-sodium chicken or vegetable broth
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/3 cup freshly grated Parmesan cheese
• 1 tbsp chopped fresh parsley (optional)

Instructions:

1. Rinse leeks thoroughly under cold water, fanning layers to remove dirt. Pat dry.
2. Melt butter in a large skillet over medium heat. Add leeks cut-side down and cook undisturbed for 4 minutes until lightly golden.
3. Pour in broth, then sprinkle with kosher salt and black pepper. Cover, reduce heat to low, and braise for 15 minutes until leeks are fork-tender.
4. Uncover, increase heat to medium-high, and cook 2–3 minutes until liquid reduces slightly. Sprinkle Parmesan evenly over leeks and broil on high for 1–2 minutes until bubbly and golden.
5. Garnish with parsley (if using) and serve warm.

The slow braise transforms leeks into silky strands, while the Parmesan adds a savory crunch—proof that humble ingredients shine with patience.

Tip: For extra depth, add a splash of white wine with the broth.

Leek and Goat Cheese Tart

This savory tart is a showstopper with its creamy goat cheese and sweet caramelized leeks nestled in a buttery crust—perfect for brunch or a light dinner.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 large leeks (white and light green parts only), thinly sliced
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz goat cheese, crumbled
• 1 large egg, beaten
• 1 tsp fresh thyme leaves

Instructions:

1. Preheat oven to 400°F. Unfold the puff pastry onto a parchment-lined baking sheet and prick all over with a fork.
2. Melt butter in a skillet over medium heat. Add leeks, salt, and pepper, and cook for 8–10 minutes, stirring often, until softened and lightly golden.
3. Spread leeks evenly over the puff pastry, leaving a 1-inch border. Sprinkle goat cheese and thyme on top, then fold the edges inward to create a rustic crust.
4. Brush the crust with beaten egg and bake for 20–25 minutes until puffed and golden brown.

The tangy goat cheese balances the sweetness of the leeks, while the flaky crust adds the perfect crunch. Serve warm or at room temperature—it’s equally irresistible either way!

Tip: For extra richness, drizzle with honey right before serving.

Grilled Leeks with Lemon Butter

These smoky, tender leeks get a bright lift from a tangy lemon butter sauce—perfect for tossing on the grill while your main cooks.

Ingredients:

• 4 medium leeks (about 1 lb), trimmed and halved lengthwise
• 3 tbsp unsalted butter, melted
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat grill to medium-high (about 400°F). Rinse leeks thoroughly under cold water to remove dirt between layers; pat dry.
2. In a small bowl, whisk together melted butter, lemon juice, lemon zest, salt, and pepper.
3. Brush leeks all over with half the lemon butter. Grill cut-side down for 4–5 minutes until lightly charred, then flip and grill another 3–4 minutes until tender.
4. Transfer to a platter, drizzle with remaining lemon butter, and sprinkle with parsley.

The contrast of caramelized edges and that zesty sauce turns humble leeks into a side you’ll crave all summer. Tip: For extra smokiness, leave a few outer layers on the leeks while grilling—just be sure to rinse well!

Leek and Mushroom Risotto

This comforting risotto balances earthy mushrooms with sweet leeks, all wrapped up in a velvety, Parmesan-laced rice—perfect for a cozy night in.

Ingredients:

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 medium leeks (white and light green parts), thinly sliced
• 8 oz cremini mushrooms, sliced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups low-sodium chicken or vegetable broth, warmed
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh thyme

Instructions:

1. In a large skillet, melt 1 tbsp butter with olive oil over medium heat. Add leeks and sauté for 3 minutes until softened. Stir in mushrooms and cook for 5 minutes until golden.
2. Add Arborio rice, stirring to coat in the butter-oil mixture. Toast for 1 minute, then pour in white wine. Simmer, stirring, until liquid is absorbed.
3. Add warmed broth, 1/2 cup at a time, stirring frequently and allowing each addition to absorb before adding more (about 20 minutes total). Rice should be tender but slightly al dente.
4. Remove from heat. Stir in remaining 1 tbsp butter, Parmesan, 1/2 tsp salt, 1/4 tsp black pepper, and thyme. Cover and let rest for 2 minutes before serving.

The key here? Letting the risotto rest off the heat—it thickens beautifully while keeping the rice luxuriously creamy.

Tip: For extra depth, add a splash of truffle oil at the end!

Leek and Bacon Quiche

This savory quiche combines caramelized leeks and crispy bacon in a buttery crust—perfect for brunch or a cozy weeknight dinner.

Ingredients:

• 1 store-bought pie crust (or homemade, thawed if frozen)
• 4 slices bacon, chopped
• 2 medium leeks (white and light green parts only), thinly sliced
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 1 cup shredded Gruyère cheese

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan or pie dish, trimming excess. Prick the bottom with a fork, then blind bake for 10 minutes. Set aside.
2. In a skillet over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a paper towel-lined plate. Drain all but 1 tbsp bacon fat.
3. Add the leeks to the skillet and cook until softened, 4–5 minutes. Remove from heat.
4. In a bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg until smooth.
5. Sprinkle half the Gruyère over the prebaked crust. Top with the leeks and bacon, then pour the egg mixture over. Sprinkle with remaining cheese.
6. Bake at 375°F for 30–35 minutes, until the center is set and the top is lightly golden. Let cool 10 minutes before slicing.

The nutmeg adds a subtle warmth to the custard, while the Gruyère melts into gooey pockets—worth every minute of patience!

Tip: For extra flakiness, brush the prebaked crust with a beaten egg white before adding fillings.

Roasted Leeks with Balsamic Glaze

These caramelized leeks are a simple yet elegant side dish, with a sweet-tangy glaze that makes them irresistible.

Ingredients:

• 4 medium leeks, trimmed and halved lengthwise
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 tbsp chopped fresh thyme (or 1/2 tsp dried)

Instructions:

1. Preheat oven to 400°F. Rinse leeks thoroughly to remove grit, then pat dry.
2. Toss leeks with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange cut-side down on a parchment-lined baking sheet.
3. Roast for 20 minutes until tender and lightly charred at the edges.
4. Meanwhile, whisk together 2 tbsp balsamic vinegar, 1 tbsp honey, and 1 tsp Dijon mustard in a small bowl.
5. Flip leeks, drizzle glaze evenly over them, and sprinkle with 1 tbsp fresh thyme. Return to oven for 5 minutes until glossy.

The glaze forms a sticky, slightly crisp coating that balances the leeks’ natural sweetness—perfect for dressing up weeknight dinners or holiday tables.

Tip: For extra depth, reduce the balsamic mixture in a saucepan for 2 minutes before brushing onto the leeks.

Leek and Cheddar Scones

These savory scones are flaky, buttery, and packed with the sweet bite of leeks and sharp cheddar—perfect for brunch or a cozy afternoon snack.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1/2 cup finely chopped leeks (white and light green parts only)
• 3/4 cup shredded sharp cheddar cheese
• 1/2 cup whole milk, plus 1 tbsp for brushing

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups flour, 1 tbsp baking powder, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Cut in 1/2 cup cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
4. Stir in leeks and cheddar cheese. Gradually add 1/2 cup milk, mixing just until dough comes together (don’t overwork).
5. Turn dough onto a floured surface, pat into a 1-inch-thick circle, and cut into 8 wedges. Transfer to baking sheet, brush tops with 1 tbsp milk.
6. Bake for 18–20 minutes until golden and firm. Cool slightly before serving.

The secret here? Letting the butter stay cold ensures those irresistible flaky layers. Serve warm with a smear of softened butter—trust us, it’s worth it.

Tip: Freeze unbaked scones for up to a month! Just bake straight from frozen, adding 2–3 extra minutes.

Leek and Chicken Pot Pie

This cozy pot pie swaps classic onions for sweet, buttery leeks, adding a subtle depth that pairs perfectly with tender chicken and flaky pastry.

Ingredients:

• 2 cups shredded cooked chicken
• 2 medium leeks (white and light green parts), thinly sliced (about 2 cups)
• 1 cup frozen peas and carrots mix
• 3 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 sheet store-bought puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Melt 3 tbsp unsalted butter in a large skillet over medium heat. Add sliced leeks and cook for 5 minutes, stirring often, until softened.
2. Sprinkle 1/3 cup all-purpose flour over the leeks and stir for 1 minute. Gradually whisk in 1 1/2 cups chicken broth and 1/2 cup heavy cream until smooth. Stir in 1 tsp dried thyme, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 3 minutes until thickened.
3. Fold in shredded chicken and 1 cup frozen peas and carrots. Pour mixture into a 9-inch pie dish.
4. Drape puff pastry over the filling, trimming excess. Crimp edges with a fork, cut vents, and brush with beaten egg.
5. Bake for 25 minutes until pastry is puffed and golden. Let rest 5 minutes before serving.

The leeks melt into the creamy sauce, creating a luxurious texture that’s hearty without feeling heavy. Perfect for turning leftover chicken into something special!

Tip: For extra crispness, bake the pie on a preheated baking sheet.

Leek and Gruyère Stuffed Chicken

This elegant yet approachable stuffed chicken is a showstopper with its creamy Gruyère and sweet leek filling—perfect for impressing guests without fuss.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 2 tbsp olive oil, divided
• 1 medium leek (white and light green parts only), thinly sliced (about 1 cup)
• 2 cloves garlic, minced
• 1/2 cup shredded Gruyère cheese
• 2 oz cream cheese, softened
• 1 tsp Dijon mustard
• 1/2 tsp salt, plus extra for seasoning
• 1/4 tsp black pepper
• 1/2 tsp dried thyme

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add leek and sauté for 4–5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant. Remove from heat.
2. In a bowl, combine sautéed leek mixture, Gruyère, cream cheese, Dijon mustard, 1/2 tsp salt, and black pepper.
3. Slice a pocket into each chicken breast horizontally, being careful not to cut through. Stuff evenly with the leek mixture and secure with toothpicks. Rub outside with remaining 1 tbsp olive oil and sprinkle with thyme and a pinch of salt.
4. Bake for 22–25 minutes until chicken reaches 165°F and the filling is bubbly. Let rest 5 minutes before serving.

The melty Gruyère and tender leeks create a luxurious surprise inside juicy chicken—elevating a weeknight staple to dinner-party status.

Tip: For extra browning, broil for the last 2 minutes, watching closely to prevent burning.

Leek and Spinach Frittata

This fluffy frittata is packed with sweet leeks and tender spinach, making it a perfect one-pan meal for brunch or a quick weeknight dinner.

Ingredients

• 2 tbsp olive oil
• 1 large leek (white and light green parts only), thinly sliced
• 2 cups fresh spinach, roughly chopped
• 6 large eggs
• 1/4 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add leeks and cook for 5 minutes, stirring occasionally, until softened.
2. Add spinach and cook for 2 minutes, just until wilted.
3. In a bowl, whisk together eggs, milk, salt, and black pepper. Pour the mixture over the leeks and spinach, stirring gently to distribute evenly.
4. Sprinkle Parmesan cheese on top. Cook undisturbed for 3 minutes, then transfer the skillet to the oven.
5. Bake for 15–18 minutes, until the center is set and the edges are lightly golden. Let cool for 5 minutes before slicing.

The Parmesan forms a delicate crust on top, while the leeks add a subtle sweetness that balances the earthy spinach beautifully.

Tip: For extra flavor, swap Parmesan with crumbled feta or goat cheese.

Leek and Garlic Mashed Potatoes

These creamy mashed potatoes get a savory upgrade with caramelized leeks and roasted garlic—comfort food with a gourmet twist.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cubed
• 2 medium leeks (white and light green parts only), thinly sliced
• 4 cloves garlic, unpeeled
• 4 tbsp unsalted butter, divided
• 1/2 cup whole milk, warmed
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper

Instructions:

1. Roast the garlic: Wrap unpeeled garlic cloves in foil and bake at 400°F for 20 minutes until soft. Let cool, then squeeze out the cloves.
2. Cook the leeks: Melt 2 tbsp butter in a skillet over medium heat. Add leeks and cook for 8 minutes, stirring often, until tender and lightly golden.
3. Boil the potatoes: Add potatoes to a pot of salted water; boil for 15 minutes until fork-tender. Drain and return to the pot.
4. Mash: Add roasted garlic, leeks, remaining 2 tbsp butter, warm milk, 1/2 tsp salt, and 1/4 tsp black pepper to the potatoes. Mash until smooth but slightly rustic. Taste and adjust salt.

The roasted garlic melts into the potatoes for subtle depth, while the leeks add a sweet, oniony crunch—no gravy needed!

Tip: For extra richness, swap the milk for half-and-half or stir in a spoonful of sour cream.

Leek and Shrimp Pasta

This creamy, garlicky pasta is a weeknight lifesaver—tender shrimp and sweet leeks mingle in a buttery white wine sauce that clings perfectly to al dente noodles.

Ingredients:

• 8 oz linguine (or pasta of choice)
• 1 lb large shrimp, peeled and deveined
• 2 medium leeks (white/light green parts only), thinly sliced
• 3 cloves garlic, minced
• 3 tbsp unsalted butter, divided
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan, plus extra for serving
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook pasta in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, melt 1 tbsp butter in a large skillet over medium-high heat. Add shrimp, 1/4 tsp salt, and black pepper. Cook 2 minutes per side until pink. Transfer to a plate.
3. In same skillet, melt remaining 2 tbsp butter. Add leeks and cook 4 minutes until softened. Stir in garlic and red pepper flakes (if using); cook 30 seconds until fragrant.
4. Pour in white wine, scraping up browned bits. Simmer 1 minute, then reduce heat to medium-low. Stir in heavy cream, 1/4 tsp salt, and Parmesan until melted.
5. Add cooked pasta and shrimp to skillet, tossing to coat. Thin sauce with reserved pasta water as needed. Garnish with parsley and extra Parmesan.

The magic here? Leeks add subtle sweetness that balances the briny shrimp—no overpowering onion flavor, just silky layers of comfort.

Tip: For extra depth, sear the shrimp in batches to avoid steaming them.

Leek and Carrot Stir-Fry

This quick and vibrant stir-fry lets leeks and carrots shine with a simple garlic-soy glaze—perfect for busy weeknights when you want something fresh and fuss-free.

Ingredients:

• 2 large leeks (white and light green parts only), thinly sliced
• 3 medium carrots, julienned
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add leeks and carrots, stirring frequently for 5–6 minutes until slightly softened.
2. Push vegetables to one side of the pan. Add garlic and red pepper flakes (if using) to the empty space and cook for 30 seconds until fragrant.
3. Stir in soy sauce, honey, and sesame oil, tossing everything together for 1–2 minutes until the vegetables are glossy and tender-crisp.

The magic here? The leeks soften just enough to mellow their bite while keeping a slight crunch—a perfect contrast to the sweet carrots and sticky glaze.

Tip: For extra texture, sprinkle with toasted sesame seeds right before serving.

Leek and Sweet Potato Gratin

This creamy, comforting gratin layers sweet potatoes and leeks with a rich cheesy sauce—perfect for a cozy dinner side that feels a little fancy.

Ingredients:

• 2 medium leeks (white and light green parts only), thinly sliced
• 2 large sweet potatoes (about 1.5 lbs), peeled and thinly sliced (1/8-inch thick)
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• 1 cup shredded Gruyère cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Butter a 9×9-inch baking dish.
2. In a saucepan over medium heat, combine heavy cream, whole milk, minced garlic, thyme leaves, kosher salt, black pepper, and nutmeg. Warm until just steaming (about 3 minutes), then remove from heat.
3. Layer half the sweet potatoes in the baking dish, overlapping slightly. Scatter half the leeks on top, then pour half the cream mixture over. Sprinkle with 1/2 cup Gruyère. Repeat layers with remaining sweet potatoes, leeks, cream, and Gruyère. Top with Parmesan.
4. Cover with foil and bake for 30 minutes. Uncover and bake 20–25 more minutes until bubbly and golden. Let rest 10 minutes before serving.

The nutmeg and thyme add warmth to the sweet potatoes, while the Gruyère gives the gratin a luxuriously gooey texture.

Tip: Use a mandoline for even potato slices—they’ll cook evenly and look gorgeous!

Leek and Corn Chowder

This creamy, comforting chowder lets sweet corn and tender leeks shine, with just the right touch of smoky bacon for depth.

Ingredients:

• 4 slices thick-cut bacon, chopped
• 2 large leeks (white and light green parts), thinly sliced
• 3 cups fresh or frozen corn kernels
• 3 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh chives

Instructions:

1. In a Dutch oven over medium heat, cook bacon until crisp, about 5 minutes. Transfer to a paper towel-lined plate, reserving 2 tbsp fat in the pot.
2. Add leeks to the pot; sauté until softened, 4 minutes. Stir in corn, garlic, and thyme; cook 1 minute until fragrant.
3. Sprinkle flour over vegetables and stir to coat. Gradually whisk in chicken broth until smooth. Simmer for 10 minutes, stirring occasionally.
4. Reduce heat to low. Stir in heavy cream, 1 tsp salt, and 1/2 tsp pepper; warm through (do not boil).
5. Ladle into bowls and top with reserved bacon and chives.

The trick here? Letting the flour thicken the broth just enough to cling to the corn and leeks without feeling heavy. It’s cozy but still bright!

Tip: For a summery twist, char the corn in a dry skillet before adding it to the pot.

Leek and Herb Butter Roast Chicken

This golden, juicy roast chicken gets its irresistible flavor from a fragrant herb butter stuffed under the skin and caramelized leeks roasting beneath it—simple, elegant, and packed with cozy vibes.

Ingredients

• 1 whole chicken (3–4 lbs), patted dry
• 3 tbsp unsalted butter, softened
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh rosemary
• 1 tsp lemon zest
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 2 large leeks (white and light green parts), halved lengthwise and sliced 1/2-inch thick
• 1 tbsp olive oil

Instructions

1. Prep the herb butter: In a small bowl, mix the softened butter, thyme, rosemary, lemon zest, 1/2 tsp salt, and black pepper until combined.
2. Stuff the butter: Gently loosen the skin over the chicken breasts and thighs with your fingers. Rub half the herb butter evenly under the skin, then rub the rest all over the outside of the chicken.
3. Roast the leeks: Toss the leeks with olive oil and remaining 1/2 tsp salt in a roasting pan. Place the chicken on top, breast-side up. Roast at 425°F for 50–60 minutes, until the thickest part of the thigh reads 165°F and the leeks are tender and golden at the edges.
4. Rest and serve: Let the chicken rest 10 minutes before carving. Serve with the caramelized leeks and any pan juices.

The herb butter melts into every bite of the chicken while the leeks underneath soak up all the savory drippings—double duty for maximum flavor!

Tip: For extra-crispy skin, pat the chicken dry again right before roasting and skip trussing (leaving the legs loose helps heat circulate).

Leek and Tomato Galette

This rustic galette combines sweet leeks and juicy tomatoes in a buttery, flaky crust—perfect for a lazy weekend brunch or a light dinner.

Ingredients

• 1 store-bought pie crust (or homemade, rolled to 12″ diameter)
• 2 medium leeks (white and light green parts only), thinly sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium heat. Add leeks, salt, pepper, and thyme. Cook for 5 minutes, stirring, until softened. Remove from heat.
3. Unroll pie crust onto the baking sheet. Spread leeks evenly over the crust, leaving a 2″ border. Scatter tomatoes on top, then sprinkle with Parmesan.
4. Fold the edges of the crust over the filling, pleating as you go. Brush crust with beaten egg.
5. Bake for 25–30 minutes until the crust is golden and the tomatoes are blistered. Cool slightly before slicing.

The beauty of this galette? The crust stays crisp while the tomatoes release just enough juice to keep the filling luscious without sogginess.

Tip: For extra flavor, drizzle with balsamic glaze right before serving.

Leek and Feta Stuffed Peppers

These vibrant stuffed peppers are a delightful twist on the classic, with sweet leeks and tangy feta creating a creamy, savory filling that’s downright irresistible.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 2 tbsp olive oil, divided
• 2 medium leeks (white and light green parts only), thinly sliced (about 1 1/2 cups)
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cooked quinoa
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 375°F. Brush the outside of the peppers with 1 tbsp olive oil and place them upright in a baking dish.
2. Heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the leeks and cook for 5 minutes, stirring occasionally, until softened. Stir in the garlic, salt, and black pepper; cook for 1 minute until fragrant.
3. Remove from heat and fold in the quinoa, feta, parsley, and red pepper flakes (if using). Spoon the mixture evenly into the peppers.
4. Cover the dish with foil and bake for 30 minutes. Uncover and bake for another 10 minutes until the peppers are tender and slightly charred at the edges.

The feta melts into the leeks, creating a luscious filling that contrasts beautifully with the tender-crisp peppers—no soggy bottoms here!

Tip: For extra richness, drizzle with a little honey before serving—it plays wonderfully with the salty feta.

Leek and Pancetta Carbonara

This twist on classic carbonara swaps in sweet, tender leeks and salty pancetta for a dish that’s rich, comforting, and packed with flavor.

Ingredients:

• 8 oz spaghetti
• 4 oz pancetta, diced
• 2 medium leeks (white and light green parts only), thinly sliced
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese, plus extra for serving
• 1/4 cup heavy cream
• 1/2 tsp freshly ground black pepper
• 1/4 tsp salt
• 1 tbsp olive oil

Instructions:

1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add pancetta and cook for 4–5 minutes until crispy. Use a slotted spoon to transfer to a plate, leaving drippings in the pan.
3. Add leeks to the skillet and cook in the pancetta drippings for 5 minutes, stirring often, until softened.
4. In a bowl, whisk eggs, Pecorino Romano, heavy cream, black pepper, and salt until smooth.
5. Reduce skillet heat to low. Add cooked spaghetti and pancetta to the leeks, tossing to combine. Remove from heat and quickly stir in the egg mixture, adding reserved pasta water 1 tbsp at a time until creamy (about 2–3 tbsp total). Serve immediately with extra cheese.

The magic here? The leeks caramelize in the pancetta fat, adding a subtle sweetness that balances the salty, creamy sauce perfectly.

Tip: For extra silkiness, toss the pasta off the heat—this keeps the eggs from scrambling!

Conclusion

With so many delicious ways to enjoy leeks, cozy dinners just got a whole lot tastier! Whether you’re craving soup, pasta, or a hearty side, this roundup has something for everyone. Try a recipe (or three!) and let us know which one’s your favorite in the comments. Don’t forget to share the love—pin this article for later and inspire fellow home cooks. Happy cooking!