Cream of Potato Soup II recipe

8 servings

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.