24-Hour Crisis Hotline: (877)SAFEGBC or (877)723-3422 Mental Health & Substance Abuse Issues

6502 Nursery Drive, Suite 100
Victoria, TX 77904
Fax: (361)578-5500

Basic InformationLatest News
Smarter Snacks for Football FansFoods That Will Make You Feel Full FasterParents, Throw the Garden at Your Picky EaterStock up on These Fall SuperfoodsA Surprising New Source of Omega-3sHealth Tip: Cleaning Reusable Water BottlesWhat's the Right Balance of Fats and Carbs?Avocado Toast With a TwistFast Prep Steps for Healthier SaladsSoups Are the New SmoothiesDrink Coffee, Avoid Gallstones?AHA News: Pumpkin Pulp, Seeds Lower Blood Pressure in Rat StudyGet Spicy With Homemade No-Salt SeasoningsGoing Vegetarian Good for Your Heart, But May Up Stroke RiskA Tasty, Good-for-You Treat: Roasted GarlicDrop the Pop: Soda Tied to Higher Risk of Early Death5 Ways to Cut the Fat From Your DietGet Smart About EggsYour Fall Game Plan to Avoid Weight GainKitchen Essentials: Gadgets That Make Healthy Cooking EasierAn Easy Recipe for Healthier Back-to-School LunchesHow to Make a Richer, Healthier Chocolate DessertGet Cooking With Elegant, Flavorful ScallopsHow to Get on Track When Weekend Eating Is Your DownfallGive This Recipe for Tasty, Nutritious Beets a TryCDC Warns of Drug-Resistant Salmonella in Beef, CheeseWhy Diet Sodas Aren't the Answer for Your Sugary Drink CravingsHow to Enjoy Cheese Without the GuiltAs School Starts, Pack That Lunch With Nutritional GoodiesIs Dairy Fat Different?Fast-Food Joints in the Neighborhood? Heart Attack Rates Likely to Go UpSpice Up Your Meals With Habanero Chili ChutneyHealth Tip: Drinking Alternative MilksHow Many Fruits and Veggies Do You Really Need?Lots of Gluten During Toddler Years Might Raise Odds for Celiac DiseaseThe Effects of Exercise on Your AppetiteHow to Make Perfect GuacamoleWhy You Should Make Family Meals Part of Your Busy DayGiving Up Meat Could Help Your Health -- And the Planet'sHealth Tip: When to Consult a DieticianHow Much Coffee Is Too Much for Migraine Sufferers?Climate Change Could Raise Mercury Levels in Some FishRed Meat May Raise Breast Cancer RiskGet to Know Luscious LeeksDig Into a Stove-Top ClambakePlants on Your Plate Will Protect Your Heart3 Ways to Improve Your Eating HabitsTry Yellow Peas for Protein PunchDangerous Sesame Allergy Affects Many AmericansA Healthier Take on Breakfast Sandwiches
Questions and AnswersLinks
Related Topics

Wellness and Personal Development

Get to Know Luscious Leeks

HealthDay News
by By Len Canter
HealthDay Reporter
Updated: Aug 7th 2019

new article illustration

WEDNESDAY, Aug. 7, 2019 (HealthDay News) -- Leeks may look like scallions grown out of control, but they can add subtle flavor to many dishes, from soup to sides.

Leeks are part of the onion and garlic family and are a good source of nutrients, including antioxidants. But unlike their cousins, leeks aren't usually eaten raw.

The first step in any leek recipe is to properly clean them. Cut off and discard the very dark green tops or place them in your compost pile. Thinly slice the leeks and place them in a large bowl of cold water. Toss the slices thoroughly to loosen any dirt or sand that might be caught between the layers and then drain them. Dry the leeks before proceeding with this or any recipe, unless noted otherwise.

Here's how to make a rich leek and potato soup that's perfect hot or cold.

Leek and Potato Potage

  • 3 tablespoons olive oil
  • 4 leeks, trimmed, sliced and rinsed
  • 1 teaspoon dried herbs, such as rosemary, thyme and oregano
  • 1/2 teaspoon salt
  • 1 pound baby potatoes, such as Red Bliss or Creamer, quartered
  • 1 quart no-salt-added vegetable or chicken broth
  • Freshly ground black pepper to taste
  • 4 tablespoons chopped chives (optional)

Place the oil in a large stockpot and warm over medium heat. Add the leeks, dried herbs and salt. Cook 4 to 5 minutes, stirring often until the leeks soften and turn brown. Add the potatoes and the broth. Bring to a simmer and cover. Cook for 15 to 20 minutes until the potatoes are fork-tender. Briefly cool to make handling easier. Then puree in batches to make a thick soup. Note that you may not need all the broth. However, if it's too thick, you can thin the puree with a small amount of broth or water. Add pepper to taste. Allow to chill in the fridge if serving cold in warmer months. Garnish with chives, if desired, before serving.

Yield: 4 servings.

More information

Find more about leeks at the George Mateljan Foundation.