This creamy leek and potato soup is a comforting dish with a delightful twist, perfect for any season.
Melt the butter in a large pot over medium heat.
Ensure the butter doesn't brown to maintain a smooth flavor.
Add the sliced leeks and sauté until softened, about 5 minutes.
Stir frequently to prevent the leeks from sticking to the pot.
Add the diced potatoes and cook for another 5 minutes.
Cut the potatoes into even pieces for uniform cooking.
Sprinkle the flour over the vegetables and stir well to coat.
This step helps thicken the soup later.
Gradually pour in the chicken broth while stirring constantly.
Pour slowly to avoid lumps forming.
Season with black pepper, dried basil, paprika, and nutmeg.
Adjust the seasoning to taste after the soup has simmered.
Simmer the soup for 20-25 minutes until the potatoes are tender.
Stir occasionally to prevent sticking.
Whisk the milk with the remaining flour and stir it into the soup.
This step adds creaminess to the soup.
Cook until the soup thickens and is heated through.
Avoid boiling to prevent the milk from curdling.
Serve the soup hot, garnished with fresh herbs if desired.
Pair with crusty bread for a complete meal.
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