Cream of Potato Soup II

Ingredients

• 3  bay leaves 
• 1 pound carrots chopped
• 0.3 teaspoon cayenne pepper 
• 1 stalk celery chopped
• 5 cubes chicken bouillon 
• 5 cloves garlic minced
• 1  bell pepper green chopped
• 3 tablespoons ground pepper black
• 1 cup heavy whipping cream 
• 3  onions chopped
• 5 pounds potatoes cubed peeled
• 1 tablespoon salt 
• 2 cups skim milk 

Equipment

• pot
• hand mixer

Directions

1. In a large stock pot boil potatoes in water until tender.
2. Drain all water, reserving 2 cups.
3. Mix potatoes and 2 cups reserved water with a hand mixer until slightly lumpy.
4. Add cream, milk, carrots, celery, onions, garlic, green bell pepper, chicken bouillon cubes, bay leaves, pepper, salt and season with red pepper.
5. 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.