Creamy Potato Soup Recipe

+ Place the butter and onion in a large soup kettle, set over low heat and cook until onions have softened, about 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.