How to Clean Leeks

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Consider the leek. It’s majestic, a titan in the onion family. Mostly just the white and light green parts are eaten, though the darker green parts have plenty of flavor and can either be cooked longer to tenderize them, or used when making homemade soup stock.

The challenge when cooking with leeks is that they are almost always dirty. When leeks are grown, soil is piled up around them, so that more of the leek is hidden from the sun, and therefore lighter in color and more tender.

What produces a beautiful leek, a long pale body, also results in sand and dirt being lodged deep inside the leek.

There are basically two ways to clean leeks, the method you use depends upon how you are going to use the leeks in cooking. The easiest way is to prepare them chopped for use in soup.

A little more challenging is preparing a leek for use in a recipe that requires whole leeks. Both methods are detailed here.

How to Clean Leeks

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  • Prep time: 10 minutes

Choose leeks that are about an inch thick, and have a long white to pale green shaft. The pale parts are the most useable.

Ingredients

  • Fresh leeks

Method

Before getting started with either method, rinse the leeks under water to remove visible dirt or sand.

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Preparing leeks for soup

1 Cut off the roots of the leeks. Slice the leeks lengthwise.

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Decide how much of the leek greens you want to use. They are tougher and can be stronger tasting, but soften with long cooking. The last couple of inches of the dark green ends should probably be discarded or saved for making stock. (I put mine in a plastic bag and drop it in the freezer.)

Make crosswise cuts along the parts of the leek that you intend to use.

2 Place the chopped leeks into a bowl and fill with cold water. (If the leeks are especially dirty, rinse them first in a colander, before covering with water.) Use your hands to agitate the leeks and dislodge any dirt or sand that may be clinging to them.

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Scoop the leeks out of the water with a sieve or slotted spoon and place in a new bowl.

 

Cleaning and Prepping Whole Leeks

1 Place leek on a cutting board. Insert the tip of a sharp knife about a 1/4-inch below the lowest opening in the leek. Cut straight through, up to and through the green ends of the leek, leaving the pale part of the leek whole.

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2 Fan open the leek and place under cold running water. Rinse out any dirt or sand. If the leek is especially dirty, you may want to make another similar cut through the leek to further be able to fan the leek open.

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3 Cut off the dark green tops of the leek, reserving on the body of the leek as much of the dark green as you want. We like the taste (it's basically just a big onion green), so we typically keep about 2 to 3 inches or so of the dark green part with the body of the leeks. Discard the dark greens or save them to flavor soups or stews, or use for making stock.

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4 Cut of the root end of the leeks, staying as close to the roots as possible. Cutting close to the roots will hold the leeks together when cooking them whole.

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Links:

How to grow leeks by VegetableGardener.com

How to prepare leeks by David Lebovitz

How to Clean Leeks

Showing 4 of 33 Comments

  • Amy

    I only had a quick look at my leeks before chopping whole and popping into a soup. On inspection of the left overs there was quite a bit of dirt in them. Is it safe to still have the soup? Or should I ditch it and start again? It’s filled with the last of all our veggies
    Thanks

  • Davina

    How do you store leeks? Can they be frozen?

  • Steven Murray

    I use every part of my leeks — the bottom white part is most tender and can be sliced finely and sautéed in butter as a dish or mixed with other veg as a combo — the taste is quite subtle
    The green part some people have a problem but after pulling apart and cleaning use in soups and stews — finely chopped of course as they are a bit “stringy”
    Here is a tip — the bottom with the roots still attached can be planted and you can grow your own leeks in your garden or pot — this is also true with “spring onions” also –they are a tough plant and will survive even if you get “fresh” from a supermarket

  • Margaret moore

    I visited my daughter inlaw one thanksgiving, she gave her mother and I a bowl just to taste. We loved it so it has become one of my favorite soups. Thanks for your info on how to clean them.

  • Tracey McKie

    Would I be able to clean them a day ahead? I want to make soup, but it is a lot of prepping, and I like to have things chopped and ready the day of, so I can throw it in the crockpot and then leave for work…?

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