Uncle Bill's Vegetable Soup

• 8 cups water
• 4 medium potatoes, peeled and cut into quarters
• 3 tablespoons butter
• 14 cup whipping cream
• 28 fluid ounces canned tomatoes, mash and include liquid
• 1 medium onion, chopped small
• 1 large carrot, peeled and diced
• 12 green string beans, cut into 1/2 inch long pieces
• 3 tablespoons chicken soup base
• 2 tablespoons butter
• 3 medium potatoes, peeled and cubed 1/2 inch
• 2 stalks celery, chopped small
• 34 cup baby peas, fresh or frozen
• 3 tablespoons dried dill weed
• 2 teaspoons salt
• 34 teaspoon white pepper

1. In a large cooking pot, add water and bring to boil.
2. Add quartered potatoes, crushed tomatoes including liquid, onion, carrots, beans, chicken soup base and bring to boil.
3. Reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are tender.
4. Remove potatoes into a bowl and mash.
5. Add 3 tablespoons of butter and 1/4 cup of whipping cream to the mashed potatoes and mix well to blend; set aside.
6. To soup pot add 2 tablespoons of butter, cubed potatoes, celery, small peas, dried dill weed, salt, pepper and simmer for 10 minutes or until potatoes are just tender.
7. Add mashed potato mixture and stir well.
8. Bring soup just to boil.
9. Adjust seasonings to taste.
10. Serve hot.

water, potatoes, butter, whipping cream, tomatoes, onion, carrot, green string beans, chicken soup base, butter, potatoes, stalks celery, baby peas, dill weed, salt, white pepper

Taken from www.food.com/recipe/uncle-bills-vegetable-soup-59382 (may not work)