Selecting Leeks for soup

The supermarkets don't sell named varieties of leeks which is surprising really. There is a significant difference in cooking quality between different varieties but there are some basics to look for whatever the leek variety.

First is the decision between trimmed and semi-trimmed.

The picture below shows trimmed leeks on the bottom and semi-trimmed leeks on the top. There is no difference in quality but when you buy the semi-trimmed leeks (on the picture top) you will be paying for the green top part of the leek.

Leeks for Leek and Potato Soup

Certainly for leek and potato soup, you do not want the top green part. On top of that you won't want the outer skin of the white part as well. It's thick and unpalatable in soup. You would be best to remove it.

Looking at the lower, trimmed leeks, 100% of them can be used. They have already been trimmed and the outer layer has been removed. The trimmed leeks will be more expensive compared to the trimmed leeks, but after you have removed the greenery and the outer layer, in our opinion, the trimmed leeks represent better value.

When preparing leeks for cooking, especially untrimmed leeks, there are often soil particles between the layers. This is especially so where the green leaves turn to white. To avoid getting this into the food, rinse the leeks thoroughly in running water after they have been sliced and chopped.

Below are some links to more information on leeks:

British Leeks
Lots of information on leek cultivation, recipes and the leek industry in general.

RHS Leek Page for Kids
Well explained information on leek facts, their origin and how to grow them.

Why some People Wear Leeks
Lots of information on why the Welsh wear leeks around St. David's Day.

Leek and Potato Soup Recipes