Recipe - Creamy Potato Soup

4 tablespoon Unsalted butter
2 Onions, chopped
1 Leek, white part only,
Thinly cut or sliced up
3 Ribs celery, minced
4 Waxy boiling potatoes,
Peeled and minced
1 teaspoon Sweet paprika
6 cup Chicken broth
One half teaspoon Dried thyme
1 small Bay leaf
5 Sprigs parsley tied
Together with
Kitchen string
1 teaspoon Worchestershire sauce
Three fourths cup Heavy cream
Salt
Freshly ground black pepper
1 tablespoon 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 stircook 1 minute. Add the potatoes and paprika;
stircook 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini