This post may contain affiliate links for products that I endorse and use. If you buy from one of the links, I earn a commission at no cost to you.
Some days are just cold and windy, and you don’t want to do anything but curl up on the couch with comfort food. Especially when you look out the front window and see snow flurries. While there are lots of options for comfort food, my favorite when the weather is crisp and blustery is soup
Soup season is in full swing around here. I have a lot of favorites, but I love a good creamy potato soup. Usually baked potato, but this week I had some leeks I needed to use up, so potato leek soup it is! Leeks are like onions, but better. Mild and slightly sweet, they pair really well with this super creamy, velvety soup.
This soup is so easy, and perfect for a cold day, especially if you have some good crusty bread
hanging around to eat with it. Make sure to save a few sliced leeks to fry and add to the top!
Creamy Potato Leek Soup
Creamy potato leek soup is perfect for blustery cold days when you just want comfort in a bowl.
- 2 tablespoons butter or olive oil
- 2 leeks white and light green parts, sliced
- 2 cloves garlic minced
- 2 tablespoons flour
- 1/4 teaspoon fresh grated nutmeg
- 1 pound Russet potatoes peeled and cubed
- 2 cups broth
- 1 cup milk
- 1/4 cup sour cream
- Sea salt and fresh ground pepper to taste
- Fried leek garnish:
- 3 tablespoons avocado oil
- 1/4 cup sliced leeks
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
Heat the butter or oil to medium heat in a heavy soup pot or Dutch oven.
Add the leeks and cook until softened, 5-6 minutes. Add the garlic, and cook for another minute, then add the flour and nutmeg, along with a generous pinch of salt.
Stir and cook for 2-3 minutes, until flour begins to brown. Add the potatoes and broth and bring to a boil.
Reduce to a simmer, and simmer until potatoes are tender, 10-15 minutes.
Add the milk and transfer to a blender to puree, or use an immersion blender.
Transfer back to the pot and add the sour cream. Season to taste with salt and pepper and turn the heat down to low while you make the fried leeks.
Heat the avocado oil in a skillet to medium high and add the leeks. Stir and fry until browned and crispy and drain on paper towels. Add a pinch of salt.
Ladle the soup into bowls, and top with the fried leeks before serving.