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