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  • 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


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.