My favorite recipe came from (I think) the Cook’s Illustrated Best Recipe book.
Roasted Leeks: you slice your leeks lengthwise and rinse them, then throw them in a small pot - add chicken broth to cover and simmer until the leeks are just tender. Drain, and put leeks into a baking dish with butter, salt & pepper and roast them.
Yum.
:smack: d’oh!
Uh…yeah.
slinks out of the kitchen in disgrace
Yes, quiche is good. I like a rice crust with leeks, bacon, and sweet peppers, and a little grated cheddar or Swiss on top.
It’s called French Women Don’t Get Fat. As a francophile and general defender of France and the French, I have to say this book is a precious, pretentious, irritating piece of crap, and focuses on a streak of haughtiness (no, I wouldn’t say orgueil) that is found among the French which is deservedly contemptable. Sure, we Americans have our own such streaks; I’m sure all cultures do.
Regardless, I’ve read part of this book, and it’s drivel. It’s an idealized look at the peculiarly French brand of snottiness, so don’t waste your time, money or ire. It’s not as bad as Bobos in Paradise, but it’s awful.
Anyway, about leeks: I’d go with the vichyssoise. I can’t think of anything better to do with leeks. A college roommate of mine used to get pickled leeks from his mother, and they’d stink up everything in our little dorm refrigerator. Have you ever had pickled leek-flavored milk? I don’t recommend it…
Thanks for the suggestions.
I looooove vichyssoise, but I’m afraid it’s out because my husband doesn’t like chilled soups, or creamy soups, because he is lame. Luckily, a local vegetarian restaurant has this insanely affordable lunch soup special, and they make it all the time, so I have as much vichyssoise as I could possibly hope for.
I might take wonderwench’s mixed roasted vegetable suggestion. It’s the time of year when grillin’ starts to look mighty appealing. 
Leek tops have the most amount of flavour but are the least tender which makes them perfect for flavouring soups. Make a bouque garnie but wrapping a variety of herbs and spices in a few leek leaves and tie it together with some kitchen twine. Then, tie the other end of the twine to the pot handle so you dont lose it and drop it into the pot. Discard the entire thing before serving.