Creamy potato soup

Yield: 4 servings

Measure Ingredient
4 tablespoons Unsalted butter
2 \N Onions, chopped
1 \N Leek, white part only,
\N \N Thinly sliced
3 \N Ribs celery, diced
4 \N Waxy boiling potatoes,
\N \N Peeled and diced
1 teaspoon Sweet paprika
6 cups Chicken broth
½ teaspoon Dried thyme
1 small Bay leaf
5 \N Sprigs parsley tied
\N \N Together with
\N \N Kitchen string
1 teaspoon Worchestershire sauce
¾ cup Heavy cream
\N \N Salt
\N \N Freshly ground black pepper
1 tablespoon Minced fresh parsley leaves
\N \N (optional)

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.

SOURCE: National Cooking Echo 04/16/90 Contributed to the echo by: Fred Peters Originally from: Washington Post, January 11, 1989

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