Cream of Potato Soup II recipe
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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 ¼ teaspoon cayenne pepper
Nutrition Info
- 291.4 caloriescarbohydrate: 48.4 gcholesterol: 30.8 mgfat: 8.6 gfiber: 7 gprotein: 7.5 gsaturatedFat: 5.1 gservingSize: -sodium: 1231.1 mgsugar: 7.4 gtransFat: : -unsaturatedFat: : -
Directions Cream of Potato Soup II
Directions
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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.