Creamy Potato Soup

CREAMY POTATO SOUP

4 Preparation Time :

Categories : Soups

Amount Measure Ingredient -- Preparation Method -- -- --

4 tb Unsalted butter

2 Onions, chopped

1 Leek, white part only,

Thinly sliced 3 Ribs celery, diced

4 Waxy boiling potatoes,

Peeled and diced

1 t Sweet paprika

6 c Chicken broth

1/2 ts Dried thyme

1 sm Bay leaf

5 Sprigs parsley tied

Together with

Kitchen string

1 t Worchestershire sauce

3/4 c Heavy cream

Salt

Freshly ground black pepper

1 tb Minced fresh parsley leaves

Place the butter and onion in a large soup kettle, set

over low heat and cook until onions have softened,

5 t

8 minutes. Increase the heat to medium, add

the leek and stir-cook 1 minute. Add the potatoes and paprika; stir-cook 30 seconds. Stir in the broth,

thyme, herb bundle, and Worchestershire sauce. Bring

the soup base to a boil, then cover and simmer 50

minutes, or until the potatoes are tender. Scoop out

about 1 cup of the vegetables and mash them; then

return them to the pot. Discard the herb bundle. (The

soup may be prepared in advance up to this point.)

Stir in the heavy cream, season with salt and pepper

to taste, and let the soup cook without simmering

until hot throughout. Sprinkle with fresh parsley and serve immediately.

SOURCE: National Cooking Echo 04/16/90 Contributed to

the echo by: Fred Peters Originally from: Washington

Post, January 11, 1989 - - - - - - - - - - - - - - - - - -