Creamy Potato Soup

Servings: 4
Ingredients:

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 ts Sweet paprika
6 c  Chicken broth
1/2 ts Dried thyme
1 sm Imported bay leaf and 5
-sprigs parsley
Tied together with kitchen
-string
1 ts 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 to 8 minutes. Increase the heat
to medium, add the leek and stir-cook for 1 minute. Add the potatoes and
paprika; stir-cook for 30 seconds. Stir in the broth, thyme, herb bubdle,
and Worchestershire sauce. Bring the soup base to a boil, then cover and
simmer for 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 heated through. Sprinkle with fresh
parsley and serve immediately.

Makes 4 generous servings.

[WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.