How to make
Bring the broth to a boil and pour in the peeled and diced potatoes and carrots.
Boil until they soften and add the leeks and the diluted in a little water flour. Bring them to a boil and remove it from the heat.
Sprinkle the potato soup with black pepper and salt and puree it. Serve it while it's warm and garnish it with croutons.
