Leek, known for its delicate flavor and nutritional properties, is a vegetable belonging to the lily family, similar to onion and garlic. It can be eaten raw or cooked and is used in a variety of dishes, from salads to stews and purees. The edible part of the leek is the white part that grows underground, while the green leaves are ideal for flavoring broths. Rich in vitamin C, low in calories, and high in fiber, leeks are classified as a healthy food. Originating from Mesopotamia and cultivated since ancient times, it has been an essential part of European cuisine, especially in areas like Navarra, La Rioja, and the Basque Country in Spain. Its main season extends from autumn to spring, being more tender and fine during the summer. Leeks keep well in the refrigerator if washed and stored properly, remaining fresh for up to two weeks. For preparation, it is recommended to clean the white part and remove the soil, and the green leaves can be included in various recipes. Additionally, its versatility allows for use in multiple cooking styles, from simple dishes to more sophisticated preparations like vichyssoise, a cold leek and potato soup.