Cream of Potato Soup II

Name: Cream of Potato Soup II
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 3 bay leaves; 454 grams carrots, chopped; 0 teaspoons cayenne pepper; 1 stalk celery, chopped; 5 cubes chicken bouillon; 5 cloves garlic, minced; 1 green bell pepper, chopped; 3 Tbsps ground black pepper; 237 milliliters heavy whipping cream; 3 onions, chopped; 2 kilograms peeled and cubed potatoes; 1 Tbsp salt; 473 milliliters skim milk

Cream of Potato Soup II might be just the soup you are searching for. This recipe serves 12. One portion of this dish contains about 8g of protein, 8g of fat, and a total of 227 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. A mixture of celery, heavy whipping cream, cayenne pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a large stock pot boil potatoes in water until tender.

Ingredients you will need

Potato

Stock

Water

Equipment you will use

Pot

Drain all water, reserving 2 cups.

Ingredients you will need

Water

Mix potatoes and 2 cups reserved water with a hand mixer until slightly lumpy.

Ingredients you will need

Potato

Water

Equipment you will use

Hand Mixer

Add cream, milk, carrots, celery, onions, garlic, green bell pepper, chicken bouillon cubes, bay leaves, pepper, salt and season with red pepper.

Ingredients you will need

Chicken Bouillon Cube

Green Pepper

Bay Leaves

Red Pepper

Carrot

Celery

Garlic

Onion

Pepper

Cream

Milk

Salt

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.

Ingredients you will need

Vegetable