Aunt Ann's Creamy Potato Soup

• 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
• 1/2 teaspoon thyme dried
• 1 small bay leaves
• 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

1. 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.
2. Increase the heat to medium, add the leek and stir-cook 1 minute.
3. Add the potatoes and paprika; stir-cook 30 seconds.
4. Stir in the broth, thyme, herb bundle, and Worcestershire sauce.
5. Bring the soup base to a boil, then cover and simmer 50 minutes, or until the potatoes are tender.
6. Scoop out about 1 cup of the vegetables and mash them; then return them to the pot.
7. Discard the herb bundle.
8. (The soup may be prepared in advance up to this point.)
9. Stir in the heavy cream, season with salt and pepper to taste, and let the soup cook without simmering until hot throughout.
10. Sprinkle with fresh parsley or other fresh herbs, and serve immediately.

butter, onions, leeks, celery, potatoes, paprika sweet, chicken broth, thyme, bay leaves, parsley, worcestershire sauce, heavy whipping cream, salt, black pepper, parsley

Taken from recipeland.com/recipe/v/aunt-anns-creamy-potato-soup-42849 (may not work)