Leeks can be kind of pain, but they add a really delicious mild onion flavor to whatever you put them in. I used leeks in the soup listed below, and I just wanted to quickly show how I dealt with them.
The dark green tops of leeks are too tough to eat, so you want to start by cutting off the root end and the dark green tops, leaving just the white and light green parts. Leeks grow in sandy soil and have lots of layers, so those layers tend to be filled with dirt and grit. I find that the easiest way to remove the dirt is to chop the leeks first (in half lengthwise, and then into half moons), and the dump the chopped pieces into a bowl full of cold water. Swish them around in the water and let them soak for a minute or two, and all the dirt should fall to the bottom. Fish them out of the water with your hands or a large slotted spoon, and they should be good to go.
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