• 4 Tbsp. Unsalted butter
• 2 x Onions, minced
• 1 x Leek, white part only,
•     Thinly sliced
• 3 x Ribs celery, diced
• 4 x Waxy boiling potatoes,
•     Peeled and diced
• 1 tsp Sweet paprika
• 6 c. Chicken broth
• 1/2 tsp Dry thyme
• 1 sm Bay leaf
• 5 sprg parsley tied
•     Together with
•     Kitchen string
• 1 tsp Worchestershire sauce
• 3/4 c. Heavy cream
•     Salt
•     Freshly grnd black pepper
• 1 Tbsp. Chopped fresh parsley leaves
•     (optional)

Directions

1. Place the butter and onion in a large soup kettle, set over low heat and cook till onions have softened, about 5 t 8 min. Increase the heat to medium, add in the leek and stir-cook 1 minute. Add in 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 min, or possibly till the potatoes are tender. Scoop out about 1 c. of the vegetables and mash them; then return them to the pot. Throw away 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 till warm throughout. Sprinkle with fresh parsley and serve immediately.