Leeks fall into that same food group as rhubarb: nutrition and flavor powerhouses that, sadly, wilt away in the produce aisle because we no longer know how to use them in cooking. But, unlike rhubarb, leeks don’t need gobs of sugar or other ingredients to make them palatable. Historically, leeks appeared on Fall harvest tables throughout Western Civilization, from Roman to European times. The Welsh placed leeks on a revered pedestal as the country claimed victory over the Saxons in a 1620 battle in which the Welsh placed leeks on their caps to successfully differentiate them from the enemy.

Interested in diversifying your seasonal diet? Give leeks a try for the following reasons:

• Mild, sweet flavor. Classified as alliums, leeks prove to be the milder, sweeter version of their more popular poignant counterparts, garlic and onions. A delicate, graceful vegetable with broad, flat green leaves around a contrasting white base, leeks produce a pleasing aroma and sweeten as they cook. Trying using leeks wherever you typically use onions and notice the subtle flavor changes. Experiment with adding cooked leeks to mashed potatoes or lightly sauté chopped leeks alone or with another sautéed vegetable
• Health Benefits. Leeks deliver all the healthy benefits associated with garlic: reducing the risk of prostate and colon cancer and reducing the "bad" LDL cholesterol while pumping up the "good" HDL cholesterol.
• Fun to clean. Leeks let you get your hands a little dirty and feel like you just harvested them yourself. To clean, first cut the green tops to about 3 inches from the white section. Peel off the outside layer. Cut the leek in half lengthwise and wash thoroughly to remove the soil that accumulates between the layers. Store unwashed leeks dry with roots attached in the refrigerator for up to two weeks.

Our love affair with leeks started with this Potato Leek soup recipe, a dish common on Danish dinner tables. From our cookbook, Edible Earth: Savoring the Good Life with Vegetarian Recipes from Inn Serendipity, this soup is the perfect warming, Fall comfort food.

Potato Leek Soup

Ingredients:
4 large leeks (2 to 2 ½ pounds total)
2 T. butter
1 T. fresh dill weed or 1 t. dried
4 large potatoes (2 ½ to 3 pounds total), peeled and sliced
About ½ t. salt
2 c. broth (2 c. hot water with 3 vegetable bouillon cubes, dissolved)
2 c. milk
Sour cream

Directions:

• Trim and discard root ends and tough green tops of leeks; remove all coarse outer leaves.
• Cut leeks in half lengthwise, then hold each one under cold running water, separating layers to rinse our dirt. Cut into thin slices.
• Melt butter in a large kettle over medium heat. Add leeks and dill; cook, stirring often, until leeks are soft.
• Add potatoes, salt and broth. Bring to a boil over high heat; cover, reduce heat and simmer for 30 to 40 minutes until potatoes are tender.
• Purée in batches in food processor. Return to pot and stir in milk.
• Cook over medium heat, stirring often, until soup is steaming. Add more salt, if needed. Top each serving with a dollop of sour cream.

Serves 6.