Creamy Potato Soup

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Time to Prepare this Recipe 90 minutes Prep: 20 minutes Cook: 70 minutes
Calories Per Serving and Nutrition Information 407 calories per serving view nutrition facts
# of servings this recipe makes 4-6 servings suggest servings
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Ingredients

4 tablespoons butter, unsalted
2 each onions chopped
1 each leek white part only, thinly sliced
3 Ribs celery diced
4 each boiling potatoes waxy, peeled and diced
1 teaspoon paprika sweet
6 cups chicken broth
1/2 teaspoon thyme dried
1 small bay leaf
5 Sprigs parsley leaves tied together with a kitchen string
1 teaspoon worcestershire sauce
3/4 cup heavy whipping cream
1 x salt
1 x black pepper freshly ground
1 tablespoon parsley leaves minced fresh

Directions

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 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.

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Nutrition Facts

Serving Size 476g
Amount per Serving
Calories 407 71% of calories from fat
% Daily Value*
Total Fat 32.0g50%
 Saturated Fat 19.0g93%
 Trans Fat 0.0g
Cholesterol 102mg34%
Sodium 550mg23%
Total Carbohydrate 20.0g7%
 Dietary Fiber 1.0g5%
 Sugars 8.0g
Protein 11.0g22%
Vitamin A 27%  Vitamin C 11%
Calcium 6%  Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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