How to Clean Leeks the Easy Way
Updated: Jul. 11, 2022
Leeks are a hugely versatile veggie. Learn how to quickly clean and prep this delicious ingredient with tips from our Test Kitchen.
Stirred into creamy potato soup or tucked into a pot pie, leeks lend a gentle flavor to any dish. But before you can eat them, you need to know how to prepare leeks—a process that may seem a little tricky at first, thanks to their tightly stacked leaves. Learn how to get the most out of this off-the-beaten-path veggie—no grit included.
First, What Are Leeks?
If you aren’t familiar with them, leeks belong to the onion family. They look a bit like an oversized scallion, with a white-green tubular base and broad, ribbon-like green leaves. Available year round, leeks bring a light, sweet flavor to foods, milder and more complex than a standard onion.
When eaten raw, leeks are crunchy and nutritious. Toss chopped leeks into salads or use to garnish a hearty main dish. Swap a leek for the onions in a soup or casserole recipe, and enjoy the more delicate flavor that results.
Since the leaves are coarse in texture, many people stick to eating the softer pale part of the stalk. But the entire leek is edible. Simply saute the leaves for a while for a more tender bite.
How to Clean a Leek
Because leeks are grown underground, they accumulate sand and sediment in their layers. You’ll want to wash it out before sinking your teeth into this healthy veg. Luckily our Test Kitchen has the dirt on how to prepare a leek.
Step 1: Remove the Ends
Cut off the root end and the tough green top using a sharp chef’s knife. If you’d like, reserve the root for making stock and save the leaves for a saute.
Step 2: Slice It in Half
You’ll have the narrow white stalk left. Slice it lengthwise down the middle to form two long, skinny halves. This will expose all the layers in the middle of the leek.
Step 3: Soak and Rinse
Soak the stalks in a bowl of cold water for 10 minutes or so, then rinse under cold running water in the sink. The long soak allows the water to penetrate the leek’s many layers, clearing out all the bits of debris.
Once your veg is all cleaned up and dirt-free, it’s time to get cookin’. Try this Asparagus Leek Chowder or my favorite, Herbed Leek Tart. You’ll find yourself coming up with tons of ways to sneak more leeks into your dishes.
Cheesy Chicken and Leek Phyllo Pie
In our house, chicken potpie is a year-round staple. For a springtime feel, we use leeks and mushrooms and a lighter phyllo dough crust. If you don't have gruyere, try Parmesan. —Andrea Stewart, Toronto, Ontario
Leek Soup with Brie Toasts
If you're looking for something special to fix on a holiday, look no further. This velvety soup is accented with tarragon, and the toasted bread topped with melted Brie cheese is the crowning touch. —Marie Hattrup, Sparks, Nevada
Leek Potato Pancakes
I received this recipe from my great-grandmother. She brought this over from England, where they enjoyed leeks immensely during the fall and winter. —Suzanne Kesel, Cohocton, New York
Chicken & Vegetable Wild Rice Soup
This go-to weeknight recipe is one I tweaked over and over till it was just right. It has morphed from a labor-intensive wintry bowl to a steamy, comforting, slow-cooked favorite for our family. —Courtney Riggin, Hatchechubbee, Alabama
Ham and Leek Pies
I've been making these pies for years, so lots of friends and family now have the recipe. If you can't find leeks, a sweet or mild onion works just as well. —Bonny Tillman, Acworth, Georgia
Mushroom & Leek Strudel
This elegant hors d'oeuvre is almost effortless. Use fresh herbs if possible, and feel free to sub in whole wheat phyllo. —Lisa Diehl, Edina, Minnesota
Loaded Potato-Leek Soup
When I was a child, my mother made potato and onion soup because it was affordable and fast. I’ve trimmed the calories, but it’s still a comforting family favorite. —Courtney Stultz, Weir, Kansas
Herbed Leek Tarts
This savory, nontraditional tart is a favorite among our family and friends! —Jean Ecos, Hartland, Wisconsin
Flavorful Matzo Ball Soup
A variety of winter vegetables gives the broth for this classic Jewish soup a deep flavor. You can use a few green onions instead of the leek. —Taste of Home Test Kitchen
Hash Brown Bake with Prosciutto & Leeks
Emperor Nero thought leeks would improve his singing voice. At our house, we believe they add fresh flavor to this easy hash brown bake with prosciutto. —Gilda Lester, Millsboro, Delaware
Basil Vegetable Strata
I've been cooking this strata for years, and my family just can't get enough! Fresh basil gives the healthy brunch dish an added flavor boost. —Jean Ecos, Hartland, Wisconsin.
Grilled Leek Dip
Smoky leeks from the grill add punch to this creamy appetizer with veggies and chips. If baby Vidalia onions are available, I use those. —Ramona Parris, Acworth, Georgia
Autumn Bisque
I like cozy comfort soups that taste creamy—without the cream. This one’s full of good stuff like rutabagas, leeks, fresh herbs and almond milk. —Merry Graham, Newhall, California
Hearty Leek and Potato Soup
This thick, flavorful soup is a winner in our home and makes a nice starter dish. —Rachel Taylor, Springfield, Tennessee
Mushroom & Leek Pie
In the Pacific Northwest, we make a savory pie with mushrooms and leeks. We prefer chanterelle, but baby portobello or oyster mushrooms will also delight your diners. —Vickie Woods, Salem, Oregon
New Year's Oyster Stew
Oyster stew is quite popular along the coast of Ireland, where oysters are served to celebrate many festivals. Immigrants brought the recipe with them to the Atlantic and Gulf coasts of the U.S. —Christa Scott, Santa Fe, New Mexico
Vegetable-Stuffed Flank Steak
This colorful beef dish was always a favorite request for birthday dinners while I was growing up. Savory, special and stuffed full of vegetables, it's as tender as the memories it still brings back every time I make it. —Julie Etzel, Tualatin, Oregon
Four-Onion Soup
This mellow, rich-tasting onion soup is such a main-stay for our family that I felt compelled to share the recipe. Topped with toasted French bread and melted cheese, it's special to serve. -Margaret Adams, Pacific Grove, California
New England Lamb Bake
This dish is hearty and perfect for warming up on a chilly winter evening. The aroma is almost as delightful as the dish itself. —Frank Grady, Fort Kent, Maine
