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.