Cream of Potato Soup II Recipe

Directions

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.

Nutrition

Amount Per Serving (11 total)

Calories

291 cal

15%

Fat

8.6 g

13%

Carbs

48.4 g

16%

Based on a 2,000 calorie diet

Reviews (7)

Rate This Recipe

PEPSIMOM57

Aug. 29, 2002

"Terrific!!Made this soup for Xmas Eve get-together and everyone wanted the recipe. I didn't add amt of salt and pepper from recipe, I added it near the end a little at a time and kept tasting it. I al..." See moreso added 3/4 stick of butter, it added a creamy, buttery taste to it.I put it in a crockpot to keep it warm(amount from recipe filled crockpot perfectly). I served it in round bread bowls, hollowed out, and topped with crumbled bacon and shredded chedder cheese. I'll be making this one for years to come, it's great!!!!!"

jenlbrown6

Jan. 14, 2007

"I spent 4 hours making this soup and I had to throw it away! It tasted like melted pepper... If you make this soup DO NOT follow the directions about the pepper! I was awful--..." See more"

michelle wangler- szameitat

Mar. 1, 2008

"my family loves potatoe soup however the ratio of ingredients was alittle off way too much pepper i also used chicken broth instead of the boullion cubes and omitted the the green pepper and the celer..." See morey as we do not like it the garlic i used powder in stead of minced and only to taste so it was not overpowering other than that it was relativley good"

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