How to Clean Leeks

Step-by-step photos and instructions on how to clean leeks, 2 ways, chopped for soup and for whole leeks.

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

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

Preparing leeks for soup

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1 Cut off the roots of the leeks. Slice the leeks lengthwise. 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 leek that you intend to use.

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

 

Cleaning and Prepping Whole Leeks

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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.

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

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Comments

  1. salma

    Thank you.. This hepled me alot, because i used to remove it one by one and then clean it !

  2. Patrick

    Who ever even eats leeks?

    • mantha

      Lots of people eat leeks. I think more people eat them in soup, so the ways to prepare whole leeks aren’t as well known. But they are delicious and make a delicate flavored soup with lots of iron and minerals for you.

    • Rene

      1. Those who know the nutritional value of Leek
      2. Those who like the taste and texture of Leek.

      I hope this answers your question

  3. Je Ae

    I had no idea that that was why my leeks were always so dirty. I always got mad, thinking I just picked an unusually dirty leek. lol Very useful information, thanks!

  4. teri smyth

    Lovely. I love leeks for their subtle flavor.
    Great photos!
    Teri:)

  5. Rose

    I read in one of the Roux brothers cookbooks that leeks can be cleaned by placing them in warm water – the grit sinks in warmer water. It works!

  6. Sheila

    I make garlic leek soup, a Jacques Pepin recipe. My family absolutely loves it.

  7. Leah

    Something I have never fully mastered. Thanks for this much-needed tutorial!

  8. TasteofBeirut

    I was taught how to clean leeks in France where leeks are used a lot in cooking; add a teaspoon of vinegar to the soaking water, wiggle them a bit (after fanning them) and voilà! great tutorial btw.

  9. Vanessa

    I use leeks instead of onion for a milder taste! Simply love them and they area so healthy.

  10. Gale

    Thanks so much for this tutorial! I love having good pictures along with the instructions. I seldom use leeks, so when I got the urge to grab them, I had no idea what to do with them. They ended up in vegetable and ham soup, and the scraps went to a vegetable broth (thanks to bloggers and tutorials).

  11. Sandy

    I grow my own leeks, and this is my favourite recipe for the green parts. Slice the greens into one inch pieces and toss in a little oil. Spread them out on a tray in a very hot oven, preferably with a grill element above. Roast for about 10 mins BUT watch like a hawk when they begin to dry out and go brown round the edges; they can burn very quickly. They’ll go sweet and crispy, like Chinese style crispy seaweed but with a strong rich onion flavour. Serve hot sprinkled over any dish, or sprinkle over a little salt and just munch them up out of the pan. Irresistable!

  12. Annie

    Loved leeks in any kind of soup. My grandson and his buddy can’t quit eating the chicken noodle soup I made.
    I also dry them, wrap in paper towel and freeze.

  13. From Australia

    First time I have ever cooked leeks (a male) and your tips have been invaluable, thanks Elise!

    The people commenting have also been helpful, thanks to all.

    Am living on my own, studying at uni and enjoying experimenting with different fruit and veges.

  14. Jenny

    Another first timer with leeks (I almost always stick to spring onions which can sometimes be too strong in flavour for some dishes). This was extremely helpful and detailed! Thanks! Great tips from everyone on what to do with the dark green bits too!

  15. Corey Couturier

    This year was the first year I grew leeks. Thanks for the great tips. I tried using leeks in my homemade salsa and the salsa turned out much better than using onions, a milder, sweeter flavor.