A comforting and warming soup, combining the classic flavours of leek and potato with Parsley and a hint of nutmeg.
Heat the oil in a large saucepan and gently fry the onion, leeks, celery and carrot, over a low-heat, until softened. Stir in the flour and cook for 1 minute.
Gradually blend in the liquid, stirring continously. Add the remaining ingredients, except the Parsley and bring to the boil. Cover and simmer for 15 minutes or until the potatoes are tender.
Stir in the Parsley and serve immediately with crusty bread.