🔥 Step-by-Step Instructions

1️⃣ Start with the Base

Melt the butter in a big pot over medium heat. Toss in the onion and leeks, and cook until soft and fragrant.

2️⃣ Add the Veggies

Throw in the carrots, parsnips, and celery, and give everything a good stir. Let them cook for about 5 minutes so they start releasing their flavors.

Next up: garlic! Stir it in and cook for another minute—but don’t let it burn!

3️⃣ Time for the Potatoes!

Add the diced potatoes and mix well. Pour in the chicken stock and water until everything is fully covered.

4️⃣ Season & Simmer

Sprinkle in the salt, pepper, and nutmeg. Bring the soup to a gentle boil, then lower the heat and let it simmer for 20-25 minutes until the veggies are soft.

5️⃣ Blend Until Smooth

Take the pot off the heat and blend everything until silky smooth. You can use an immersion blender or do it in batches in a regular blender.

6️⃣ Stir in the Cream

Taste and adjust the seasoning if needed, then pour in the double cream and give it a final stir. Let it warm up over low heat, and that’s it—you’re done!

7️⃣ Serve & Enjoy!

Ladle the soup into bowls, sprinkle on some grated cheese, crispy bacon, or a pinch of cayenne, and dig in while it’s warm!