Creamy potato soup
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Creamy potato soup
  Potato    Vegetables    Soups  
Last updated 6/12/2012 1:00:51 AM. Recipe ID 24102. Report a problem with this recipe.
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      Title: Creamy potato soup
 Categories: Soups, Vegetables
      Yield: 4 servings
      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
      1 ts Worchestershire sauce
    3/4 c  Heavy cream
           Freshly ground black pepper
      1 tb Minced fresh parsley leaves
  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.

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Recipe ID 24102 (Apr 03, 2005)

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