Can’t find leeks? This unique ingredient is hard to replace, but there are a few options. Here’s the best leek substitute to use in recipes.
Making a recipe that calls for leeks and can’t find them? A leek is a vegetable that is part of the onion or Allium family, much like onion, garlic, shallot, scallion, and chives. Leeks are long and cylindrical: you eat only the tender light green and white bottom portion of the vegetable.
A leek is similar to a large green onion (or scallion). It has a mild onion and garlicy flavor that’s more nuanced than an onion.
Determine Whether You Need a Substitute
Can’t find leeks? This ingredient is very unique, so we recommend finding it if at all possible. It’s especially important for recipes with the word leek in the title, like Potato Leek Soup. But if you’re using it as a backup ingredient and your store is all out…here’s the best leek substitute!
How many cups is 1 leek chopped?
Before we start: you can use this substitution ratio for chopped leek. Here’s the ratio:
1 large leek = about 1 cup chopped
Best Leek Substitute
1. Shallot
The best leek substitute? Thinly sliced shallots! Shallots are a small onion with a delicate, mild flavor. The flavor is closer to a leek than a yellow or white onion, so it works particularly well as a substitute. It’s great for soups, sautés, or risottos.
Use the following substitution ratio: 1 large leek (1 cup chopped) = 2 large shallots or 4 medium shallots
2. Sweet onion or white onion
Another good leek substitute? Sweet onion or white onion. Keep in mind, though: onions are much stronger than leeks and they have less nuance and subtly in flavor. Sweet onion is particularly suited because it’s a milder option, but white onion also works. Yellow onion can stand in if absolutely necessary, but it’s the strongest of the three.
Use the following substitution ratio: 1 large leek (1 cup chopped) = 1 medium onion
3. Green onion / scallions (in a pinch)
A last leek substitute? Green onions, also known as scallions! Green onions look like a smaller version of a leek. The only problem is, because they’re so much smaller it takes more green onions to equal a leek. So we prefer using shallot or onion! But if you have a bunch, the flavor will be closer than that of an onion.
Use the following substitution ratio: 1 large leek (1 cup chopped) = 6 to 8 medium green onions
4. Celery alone (allium-free cooking)
If you’re trying to avoid alliums altogether, use ¾ cup chopped celery per leek. Make sure to cook it for a bit longer since it’s crunchier than a leek would be.
5. In potato leek soup
If you don’t have leeks but want to make potato leek soup, use 1 large sweet onion plus 2 stalks celery for every 2 leeks in the recipe. Sauté them in butter for about 10 minutes, then finish the soup with chopped chives to bring in more delicate onion flavor.
