• 4servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B9, C, D, E, P
MineralsNatrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 tb Unsalted butter

  2. 5 Sprigs parsley tied

  3. Together with

  4. Kitchen string

  5. 1 ts Worchestershire sauce

  6. 3/4c Heavy cream

  7. Salt

  8. Freshly ground black pepper

  9. 1 tb Minced fresh parsley leaves

  10. 1 sm Bay leaf

  11. 1/2ts Dried thyme

  12. 2 Onions, chopped

  13. 1 Leek, white part only,

  14. Thinly sliced 3 Ribs celery, diced

  15. 4 Waxy boiling potatoes,

  16. Peeled and diced

  17. 1 ts Sweet paprika

  18. 6 c Chicken broth

Instructions Jump to Ingredients ↑

  1. + 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.

  2. Increase the heat to medium, add the leek and stir-cook 1 minute.

  3. Add the potatoes and paprika; stir-cook 30 seconds.

  4. Stir in the broth, thyme, herb bundle, and Worchestershire sauce.

  5. Bring the soup base to a boil, then cover and simmer 50 minutes, or until the potatoes are tender.

  6. Scoop out about 1 cup of the vegetables and mash them; then return them to the pot.

  7. Discard the herb bundle.

  8. (The soup may be prepared in advance up to this point.

  9. ) Stir in the heavy cream, season with salt and pepper to taste, and let the soup cook without simmering until hot throughout.

  10. Sprinkle with fresh parsley and serve immediately.


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