Creamy Tomato Soup

• 6 fresh medium-size tomatoes, cores removed or 2 cups canned diced tomatoes
• 2 cups potato and leek soup
• 2 bay leaves
• 12 cup light cream or 12 cup heavy cream
• 1 pinch sugar
• salt and pepper
• 1 tablespoon finely chopped parsley or 1 tablespoon basil

1. Puree tomatoes with immersion blender or food processor.
2. Pour into saucepan and blend well with soup base.
3. Add bay leaves and simmer 10-12 minutes.
4. Remove bay leaves.
5. Stir in cream and sugar;season with salt and pepper.
6. Stir in parsley;serve hot.

tomatoes, potato, bay leaves, light cream, sugar, salt, parsley

Taken from www.food.com/recipe/creamy-tomato-soup-352773 (may not work)