Leeks may look (and taste) lovely, but all it takes is one bite of tragically sandy potato leek soup to realize that there's a surprising amount of gritty soil lurking between their many layers. Over the years we've tried a few methods to deal with this unglamorous task — some more successful than others — and have since then settled on a quick-and-dirty method that'll help you speed through meal prep. Keep reading for our step-by-step tutorial.
Rinse the Leeks
Give the outside of the leeks a quick rinse; a more thorough cleaning comes later in the process.
Trim Away Tough Green Parts
Trim away the leathery dark-green parts of the leeks (they can be saved to make stock). Make the cuts at a sharp angle in order to preserve as much of the tender light-green core as possible.
Remove the Root Ends
Bundle together the leeks so that the ends are lined up and trim away the roots in one clean cut. If you're working with many leeks (more than 5) it may be easier to do this in groups.
Slice the Leeks in Half
Slice each leek in half from end to end. This will make it easier to remove any grit lurking between the layers.
Slice into Half-Moons
Bundle the leeks together and cut down to desired size (1/2-inch slices are a good starting point).
Clean the Leeks
Add the leeks to a large bowl full of tepid water and swish until the layers have separated and the leeks appear clean. Skim off the clean leeks, leaving behind the sandy grit that has settled on the bottom of the bowl.
Sliced Leeks
Now that your leeks are clean, it's time to get cooking! Try them in classic potato leek soup [2], creamy caramelized leek and bacon dip [3], or anywhere you'd typically use onions but would prefer a milder flavor.
