Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender. Place vegetables and..
Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and
Heat oil in medium size saucepan. Add potatoes, celery, and onion, saute for 5 minutes. Stir in cabbage, cover and cook over medium heat, until cabbage is tender. Add broth, bay leaf, pepper and pork and beans. Heat until soup is hot and then remove bay leaf and serve.
Heat butter in saucepan. Add onions and celery and cook until tender. Add broth, black pepper and potatoes. Heat to a boil. Cover and cook over low heat 15 minutes or until potatoes are tender. Place half the broth mixture and half the milk in blender or food processor.
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…