🧅 Cooking with Leeks: The Most Underrated Onion You Need in Your Kitchen (And Soup!)

You ever walk past a vegetable in the produce aisle, glance at it, and think, What do people even do with that? For me, that was leeks.

I mean, they look like jumbo green onions, right? That’s what I thought too—until I discovered their magic in soups. And now? I’m officially a leek evangelist. 😄

Leeks are part of the onion family, and once you know how to use them, you’ll wonder how you ever lived without them. They’re mild, subtly sweet, and lend the most incredible flavor to soups, broths, and roasted dishes.

Let me walk you through the leek basics—plus share a sweet little story about a leek-fueled friendship with a stranger in the produce aisle.

🌱 What Are Leeks?

Leeks belong to the allium family, alongside onions, garlic, and shallots. They have a long, cylindrical shape with tightly packed layers—kind of like pages in a book.

The flavor? Think of a mild onion, with a touch of garlicky sweetness. If onions are bold and assertive, leeks are their softer-spoken cousin who knows exactly what to say at a dinner party.

🥣 Why Leeks Deserve a Spot in Your Kitchen

Perfect for Soups & Stews: Their mild flavor blends beautifully into broths and chowders.
Less Eye-Watering Than Onions: No more crying like you just watched the news.
Versatile: Great in sautés, roasts, and even scrambled eggs.
Gut-Friendly: Leeks are high in prebiotic fiber, feeding your gut's good bacteria.

👩‍🍳 Leek Anatomy 101: What to Use and How

Leeks have two main parts, and each serves a different culinary purpose:

White Part (Base to Lower Stem)
The star of the show! This part has a mild, sweet flavor and a tender texture when cooked.
🥄 Best For:
Soups & stews
1. Sautéing with butter or tallow
2. Roasted veggies
Green Part (Upper Leaves)
This part is tougher and more bitter—but don’t toss it! Use it like you would a bay leaf for flavor, then remove it later.
🌿 Best For:
Homemade stocks & broths
1. Garnishing soups
2. Flavoring stews

🚿 How to Clean Leeks (Because Dirt Happens)

Leeks grow in sandy soil, and that grit loves to hide between their layers. Here’s a quick cleaning hack:

Cut off the root and dark green tops.
Slice the white and light green parts lengthwise.
Fan the layers apart and rinse under cold water.
Pat dry before cooking.

💡 Pro Tip: Leeks are like little soil magnets—don't skip the rinse!

💬 My Leek Love Story

Okay, quick story time. 🥰
One day, I was wandering through my favorite local produce store, hunting for the last perfect leek to add to my basket. Suddenly, I felt a gentle tap on my shoulder. I turned around and saw the sweetest little Mexican lady smiling ear to ear.

She pointed at my basket and said, "I see you have leeks! I love leeks. I’ve never seen anyone else buy them before!" She was thrilled. We started chatting, and she told me she uses leeks in a broccoli casserole her family loves.

I shared my soup trick, and she gasped like I'd just given her a secret family recipe. Next thing you know, she’s grabbing more leeks and heading home to try it immediately. 😄

It was such a beautiful reminder of how real food connects us—across ages, languages, and backgrounds. ❤️

🥩 Animal-Based Considerations

Leeks are technically on the “defensive plant” list for strict animal-based eaters because they contain natural plant chemicals (like alliums) that can irritate some guts.

But here's the thing: I follow an animal-based lifestyle too, and leeks don’t bother me when cooked. Cooking breaks down some of the irritating compounds, and some believe leeks are actually a great source of:

Prebiotic Fiber: Feeds good gut bacteria
Vitamin K: Great for bone health
Vitamin C: Immune support
Manganese: Supports metabolism

💡 Tip: If you’re cautious with plants, start small. Add leeks to soup and see how you feel. I find that pairing them with plenty of butter or tallow helps, too.

🌿 Bottom Line: Give Leeks a Chance!

Leeks might look unfamiliar at first, but once you start using them, you’ll be hooked. Their mild, sweet flavor is a total game-changer for soups, roasts, and sautés.

Plus, if you ever want to make a friend in the produce aisle—just grab some leeks. 😉