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Aunt Ann's Creamy Potato Soup

 
Aunt Ann's Creamy Potato Soup
14

Aunt Ann's Creamy Potato Soup recipe

Yield

12

servings

Prep

20

min

Cook

70

min

Ready

90

min

Trans-fat Free
 

Ingredients

4 tablespoons butter, unsalted
2 each onions
chopped
1 each leeks
white part only, thinly sliced
*
3 each celery
diced
*
4 each potatoes
waxy, peeled and diced
*
1 teaspoon paprika
sweet
6 cups chicken broth
½ teaspoon thyme
dried
*
1 small bay leaves
*
5 Sprigs parsley leaves
tied together with a kitchen string
*
1 teaspoon worcestershire sauce
¾ 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 Worcestershire 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 or other fresh herbs, and serve immediately.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 159g (5.6 oz)
Amount per Serving
Calories 40771% of calories from fat
 % Daily Value *
Total Fat 32g 50%
Saturated Fat 19g 93%
Trans Fat 0g
Cholesterol 102mg 34%
Sodium 550mg 23%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 5%
Sugars g
Protein 22g
Vitamin A 27% Vitamin C 11%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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