Create the Roux

Next, sprinkle the all-purpose flour over the sautéed vegetables. Stir continuously for 1-2 minutes to cook the flour and form a roux. This step is crucial as it will thicken your soup and give it that creamy consistency.

Add the Liquids

Slowly whisk in the chicken broth, adding it a little at a time to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Allow it to cook for 10-15 minutes, or until the potatoes are tender.

Finish the Soup

Once the potatoes are cooked, stir in the heavy cream and whole milk. Heat the soup through, but be careful not to let it reach a full boil after adding the dairy, as this can cause it to curdle.