The One Ingredient That Transforms Any Soup Into Something Extraordinary

Soup season is here, and I'm ready to indulge in everything from hearty stews to rich bisques and velvety chowders until spring comes around. In my search for the ultimate soup recipes, I found that a few ingredients (some well-known, others more hidden) can elevate any dish. But there's one easy, game-changing swap that truly makes a difference: replacing onions with leeks in your soup base. Here's why leeks should be your next go-to for a flavor boost.

Why Leeks Are a Must-Have in Your Cooking

"Anything you can do, I can do better"—that’s how I imagine leeks taunting onions as they stand side by side in the produce aisle. Despite their potential, leeks are often overlooked. Like onions, garlic, and shallots, leeks belong to the allium family, but their flavor is subtler, with a hint of sweetness compared to onions or green onions. But it’s their texture that really sets them apart.

When cooking leeks, you only use the tender, light green and white parts, which grow in layered sheaths. When finely sliced, they cook down quickly and even caramelize as they soften. They’re less fibrous than shallots or onions, almost dissolving into the dish while leaving behind a gentle, garlicky essence, without the harsh, pungent bite that onions sometimes impart.

It's difficult to put into words just what makes leeks so special, but I recently saw a TikTok that summed it up perfectly. In the video, the creator shared a quote from a Michelin-starred chef: "If an onion were a supermodel, it would be a leek." Leeks bring a sense of luxury and refinement to any dish, instantly making it creamier, richer, and just more delicious. Intrigued? Here's how you can start using them in your cooking this winter.

How and When to Use Leeks in Your Cooking

The simplest way to introduce leeks into your cooking is by adding them to your mirepoix—the classic French base for soups and savory dishes. Traditionally, mirepoix consists of equal parts carrot and celery, with two parts onion, all finely chopped and sautéed together. You can swap out the onions entirely with leeks or use them alongside onions for an extra layer of flavor.

To get the most out of leeks, start by sautéing them in butter or olive oil (or both). Once they begin to caramelize, you can either add the rest of your ingredients or set them aside to use in another dish. Leeks are especially perfect when puréed into creamy soups like the classic potato leek soup or a rich butternut squash soup, as their texture has a delightful 'melty' quality.

To spark your creativity, here are a few flavor combinations that pair beautifully with leeks:

• Leek and bacon: The smokiness of bacon and the sweetness of leeks pair gorgeously. Try them together in a quiche, dip, or bacon-y macaroni and cheese, or use both as toppings for a simple, comforting pizza.
• Leek and potato: You probably know them as the most classic soup duo, whether served hot or cold. But, sautéed leeks also taste amazing mixed into mashed potatoes, as in this recipe for the traditional Irish dish, Colcannon.
• Leek and cream: Creamy pasta dishes like this leek-laden Alfredo are guaranteed to convert even the most skeptical into leek lovers.
• Leek and egg: Whether in a French quiche or added into a frittata, eggs and leeks are so well suited to each other. Add some cheese like goat cheese, or Swiss or Romano into the mix, and things get even more delicious.
• Leek and mushroom: Rich and full of umami, mushrooms and leeks make for the most delicious base for vegetarian soups and stews, like this French mushroom stew. My go-to cream-less creamy mushroom soup recipe starts with a leek-heavy mirepoix as well.
  

No matter how you decide to prepare them, I hope you'll give leeks a try this winter.