Cream Of Potato Soup Ii - cooking recipe

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

Preparation

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.