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CREAMY POTATO SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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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
(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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