Cream of Potato Soup II Recipe

Ingredients
<br>- 5 pounds peeled and cubed potatoes
<br>- 1 cup heavy whipping cream
<br>- 2 cups skim milk
<br>- 1 pound carrots, chopped
<br>- 1 stalk celery, chopped
<br>- 3 onions, chopped
<br>- 5 cloves garlic, minced
<br>- 1 green bell pepper, chopped
<br>- 5 cubes chicken bouillon
<br>- 3 bay leaves
<br>- 1 tablespoon salt
<br>- 3 tablespoons ground black pepper
<br>- 1/4 teaspoon cayenne pepper
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
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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
step 1: 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.
step 2: 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.

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