Featuring Chef Kian's Comforting Leek Stew
Leeks are mild, naturally sweet and deeply savoury when cooked low and slow. A staple of Irish kitchens, they bring warmth, depth and gentle sweetness to comfort cooking across FoodSpace restaurants.
Often underestimated, leeks are at their best during the colder months and early spring. When treated with patience, they soften beautifully, melting into the base of soups and stews to create flavour without overpowering the dish.
“Leeks are incredibly versatile,” says Chef Kian. “When you cook them gently, they become silky and naturally sweet. They build flavour from the ground up.”
This month, Chef Kian showcases leeks in a comforting, slow-cooked stew layered with tender vegetables, fresh herbs and served with crusty bread for dipping. It’s hearty, nourishing and rooted in simple, seasonal cooking.
Chef Kians’s Notes on Leeks
Cooking in season means celebrating ingredients at their peak using them fully and creatively. Leeks reward thoughtful preparation and can adapt across menus, from light broths to rich stews and creamy soups.
“This stew is all about comfort and depth,” Chef Kian explains. “Slow-cooked leeks create a naturally sweet base, layered with seasonal vegetables and finished with fresh herbs. Served with warm bread, it’s simple food done properly.”
Ingredients
Leek Stew
- 6–8 large leeks, washed thoroughly and sliced
- 2 onions, diced
- 3 cloves garlic, crushed
- 3 carrots, diced
- 2 sticks celery, diced
- beans of choice
- 1.5 litres vegetable stock
- 200ml cream (optional, for added richness)
- A few sprigs fresh thyme
- 2 bay leaves
- Salt and cracked black pepper
- Oil
To Serve
- Freshly chopped parsley
- Crispy Kale
- Sourdough
Method
- In a pan, heat a generous drizzle of oil in a large pot over medium heat.
- Add the diced onions and cook gently until softened. Stir in the crushed garlic and sliced leeks, cooking slowly for 8–10 minutes until the leeks are tender and silky. Avoid browning. The goal is to draw out their natural sweetness.
- Add the diced carrots, celery and potatoes, stirring well to combine with the softened leek base. Sprinkle in seasoning and any fresh herbs (such as thyme), allowing everything to cook together for a couple of minutes.
- Pour in the vegetable stock and add the bay leaves. Bring to a gentle simmer and cook for 20–25 minutes, until the vegetables are tender.
- Stir in the drained beans (such as cannellini or butter beans) and simmer for a further 5–10 minutes to allow the flavours to meld and the beans to heat through.
- Taste and adjust seasoning as needed. For added richness, stir through a splash of cream if desired.
- Remove the bay leaves, finish with freshly chopped parsley and cracked black pepper, and serve hot with crusty bread and crispy kale on top.
Enjoy!
Our notes on how to use beetroot in your dishes at home:
- Slow-Braised Leeks - Halve lengthways, sauté gently in butter or oil, add a splash of stock and cook until soft and silky. A beautiful simple side dish.
- Leek & Potato Soup - Cook leeks slowly before adding potato and stock. Blend until smooth for a comforting classic.
- Roasted Leeks - Slice into thick rounds, drizzle with oil and roast until caramelised. Finish with lemon zest and fresh herbs for brightness.
