Q&A for How to Freeze Leeks

Yes, but they won’t keep as well as leeks that have been blanched (briefly cooked in boiling water) first. Blanching helps the leeks retain more of their flavor, color, and nutrients after freezing.

Generally, you can cook leeks directly from the freezer. The heat from the cooking process will very quickly thaw them with little loss of flavor and texture. If you’d prefer to thaw them first, leave them out on your kitchen counter for about 1 hour before using them.

Yes, this is a great way to use frozen leeks! There’s no need to thaw them first, just put them straight into the pan. Lightly sauté the leeks in butter or olive oil along with other aromatics, such as garlic or onion, before adding them to the soup. This will bring out their flavor and aroma.

I've never had good luck freezing potato soup; it seems to change the texture of the potatoes to kind of a mealy mush.

Rinse the leeks well and cut/slice them to the desired size. Bring a pot of water to a boil (enough water to cover all the leeks). Once the water is boiling, add some salt and the leeks. Let them boil gently for 4 - 5 minutes, strain well and you're done!

If they are cleaned and frozen in an airtight container, they can last up to a year! Freeze them individually (sheet pan with parchment paper, single layer, trying to keep a little space between each one) until solid and place them into a Ziploc bag and place in an airtight container. Try to remove as much air from the bag as you can; if not frozen properly, they will go mushy!