Lovely Leeks: Five Comforting Recipes (Including a Classic Chicken & Leek Pie)

Leeks are one of the quiet achievers of the vegetable drawer.

Milder and sweeter than onions, they bring a gentle richness to dishes without overpowering other ingredients. Best of all, they don’t usually leave you in tears when you slice them – making them far more pleasant to prepare than their sharp-eyed cousins.

When cooked slowly, leeks turn silky and almost buttery, adding depth to soups, pies and tarts. They pair beautifully with chicken, seafood, cheese and cream, and they’re just as happy in a humble weeknight dinner as they are on a Sunday table.

Here are five comforting recipes that make the most of this underrated vegetable.

Classic Chicken & Leek Pie
A true comfort dish — creamy, savoury and perfect for cooler evenings.

Ingredients

2 tablespoons butter
2 large leeks, washed and sliced
2 cups cooked chicken, shredded (leftover roast works well)
2 tablespoons plain flour
1½ cups chicken stock
½ cup cream
1 teaspoon Dijon mustard (optional)
1 sheet puff pastry
1 egg, beaten

Method

Preheat oven to 200°C.
Melt butter in a pan and gently cook leeks for 8–10 minutes until soft.
Stir in flour and cook for 1 minute.
Gradually add stock, stirring until thickened.
Add cream, mustard and chicken. Season well.
Spoon mixture into a pie dish.
Top with puff pastry, trim edges and brush with egg.
Bake for 25–30 minutes until golden.

Creamy Potato & Leek Soup
Simple, economical and beautifully smooth.

Ingredients

2 leeks, sliced
2 large potatoes, diced
1 tablespoon butter
4 cups vegetable or chicken stock
½ cup cream (optional)

Method

Gently sauté leeks in butter until soft.
Add potatoes and stock.
Simmer 20 minutes until potatoes are tender.
Blend until smooth and stir through cream if desired.
Serve with crusty bread.

Leek & Cheese Tart
Perfect for lunch with a side salad.

Ingredients

1 sheet shortcrust pastry
2 leeks, sliced
3 eggs
1 cup grated cheddar or gruyère
¾ cup cream
Salt and pepper

Method

Pre-bake pastry shell at 180°C for 10 minutes.
Sauté leeks until soft.
Whisk eggs and cream, stir in cheese and leeks.
Pour into pastry and bake 30–35 minutes until set.

Garlic Butter Leeks with Salmon
An elegant but easy midweek meal.

Ingredients

2 leeks, cut into thick slices
2 tablespoons butter
1 clove garlic, crushed
2 salmon fillets
Lemon wedges

Method

Pan-fry salmon until cooked to your liking.
In another pan, melt butter and gently cook leeks with garlic until soft and glossy.
Serve salmon on a bed of buttery leeks with a squeeze of lemon.

Leek, Bacon & Mushroom Pasta
A hearty dish that feels indulgent but is easy to prepare.

Ingredients

2 leeks, sliced
150g bacon, chopped
1 cup sliced mushrooms
1 cup cream
250g pasta
Parmesan to serve

Method

Cook pasta according to packet instructions.
Fry bacon until crisp, then add leeks and mushrooms.
Cook until softened.
Stir in cream and simmer gently.
Toss through drained pasta and top with parmesan.

Handy tip: Leeks often trap dirt between their layers. Slice them first, then rinse in a bowl of cold water, swishing gently before draining.