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1
In a medium soup pot, heat the olive oil over med-high heat.
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2
Add the leeks and saute for 4-5 minutes, or until softened.
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3
Add the carrots and celery and cook for another 4 minutes, or until they begin to soften.
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4
Add the garlic and cook for 1 minute, or until slightly softened.
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5
Sprinkle the flour over the vegetables, decrease heat to low, and continue to cook, stirring constantly, for 1 minute or until the flour is thickened and incorporated into the vegetables.
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6
Add the tomatoes, tomato paste, sugar, and broth; increase heat to med-high; bring to a simmer.
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7
Partially cover the pan, decrease heat to medium, and cook, stirring occasionally, for 15 minutes, or until the vegetables are tender and all the flavors are well blended.
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8
With an immersion blender, puree the soup, or if you prefer a finer texture, use a blender.
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9
If you want your soup totally smooth, pour it through a fine-mesh strainer after you have blended it.
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10
Add the milk to the soup over medium heat, stirring to combine, and cook for another minute.
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11
Add the chipotle sauce and season with salt.
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12
Ladle the soup into soup bowls and garnish each bowl with a few croutons before serving.
