Cream Of Potato Soup Ii

• 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

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.
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.

potatoes, heavy whipping cream, milk, carrots, celery, onions, garlic, green bell pepper, chicken bouillon, bay leaves, salt, ground black pepper, cayenne pepper

Taken from www.allrecipes.com/recipe/13382/cream-of-potato-soup-ii/ (may not work)