Cooking and Baking

Leeks in Stock?

I just saw a recipe for stock that called for leeks to be added, in addition to the typical celery, carrots, and onion. I don't really see the point of doing this. It seems like the more delicate flavor of the leek would be boiled out or covered up by the other flavors, especially since the onion has a similar but much stronger flavor. Am I missing something?

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