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1
In a large cooking pot add water, salt, 8 pieces of potatoes and bring to boil.
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2
Reduce heat to simmer and cook until potatoes are just tender.
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3
Remove potatoes to a large bowl, saving the cooking water in the pot.
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4
Add butter to the potatoes and mash.
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5
Now add whipping cream and mix well to incorporate; set aside to add later to pot.
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6
In the meantime, to a small frying pan on medium high heat, add onions and 1 tablespoon of butter and saute for about 5 minutes; DO NOT BURN.
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7
When onions are done, add to the cooking pot.
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8
Add sliced carrots, garlic, broth, diced potatoes and cook until potatoes are not quite tender, about 6 minutes.
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9
Now add celery, cauliflower florets, petite peas, dried dill weed, black pepper and cayenne pepper and simmer for about 6 minutes or until cubed potatoes are just tender.
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10
Add reserved mashed potato mixture, stir well and bring to boil.
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11
Reduce heat to simmer and cook for 3 minutes.
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12
Adjust seasonings to taste.
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13
You may also puree all or part of the soup, depending on how you prefer the soup.
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14
Serve soup hot.
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15
Refrigerate any unused portion of soup.
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16
NOTE: If desired, add about 4 ounces of snow peas or sugar peas.
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17
Remove strings from pea pods and discard.
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18
Cut pea pods into small pieces and add to soup when adding the petitie peas.
