Aunt Ann's Creamy Potato Soup
Aunt Ann's Creamy Potato Soup recipe
Yield
12 servingsPrep
20 minCook
70 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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.
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