Well, I was hoping you might take up the opportunity... 🙂

Seriously, though, I grew up with leeks. Usually subjected to the death boil with white sauce. Urgh!

Now, I use them quite a lot. Without the cheese, but with the herbs, I have used them as a topping for. flatbreads. I also make a "banting" vichyssoise with leeks and cauliflower. Also on my list of recipes to share. Guests love it. And like the traditional vichyssoise, it can be served cold. Or warm.

Finally, if you don't want the overpowering sweetness of onions, leeks are great.

I'll stop now. don't want my comment to be longer than my post...

Happy day. Powerless again in less than an hour. And again this afternoon...