Cream of Potato Soup II Recipe

Image courtesy: southernfood.about.com

Ingredients

• 5 pounds peeled and cubed potatoes
• 1 cup heavy whipping cream
• 2 cups skim milk
• 1 pound carrots, chopped
• 1 stalk celery, chopped
• 3 onions, chopped
• 5 cloves garlic, minced
• 1 green bell pepper, chopped
• 5 cubes chicken bouillon
• 3 bay leaves
• 1 tablespoon salt
• 3 tablespoons ground black pepper
• 1/4 teaspoon cayenne pepper

Directions

In a large stock pot boil potatoes in water until tender. Drain all water, reserving 2 cups. Mix potatoes and 2 cups reserved water with a hand mixer until slightly lumpy.

Add cream, milk, carrots, celery, onions, garlic, green bell pepper, chicken bouillon cubes, bay leaves, pepper, salt and season with red pepper. Let simmer for 3 to 4 hours, covered, stirring every 1/2 hour. Periodically add milk if too soup is becoming to thick. Once heated through and vegetables are tender, serve.