Leeks are root vegetables that look quite similar to onions, to which they are related. They look like huge green onions/scallions. The leek's flavor is onion-like but much milder -- their flavor is mellow and not overpowering, and many onion haters love leeks.
Leeks don't form much of a bulb on the end of the root. To maximize the edible part of the leek, dirt is mounded up around the young plant; this keeps more of it underground and tender and white. It also means that dirt often gets between the layers, so leeks need careful cleaning before cooking.
Leeks are most commonly used in soup, most notably in vichyssoise, a delicious cold soup composed of potatoes and leeks. Leeks are also edible raw, and can impart a great crunchy flavor to salads or when eaten with a dip. Cut leeks in half lengthwise and rinse thoroughly to remove and dirt or grit, then add to a platter of crudites.
If you have a favorite potato soup recipe, try adding some sliced leeks next time you prepare it -- leeks, potatoes and carrots in a chicken broth makes an excellent soup.
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