Mix the first 6 ingredients together in a saucepan; bring to a boil. Reduce heat to a simmer; cover. Simmer for 30 minutes, or until potatoes are tender; remove from heat. Stir in cream; sprinkle with salt and pepper.
Tip: Soups taste even better the next day…why not make a double batch? Let it cool thoroughly, then cover and refrigerate for up to 3 days. Supper tonight, an easy lunch later on.
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