Title: Cream of Potato Soup (Deh
Categories:
Yield: 100 Servings

2 ga WATER; WARM
4 1/4 ga WATER; WARM
3 1/4 lb MILK; DRY NON-FAT L HEAT
3 lb ONIONS DRY
5 lb POTATOES FRESH
1/2 lb SOUP GRAVY BASE CHICKEN
2 ts PEPPER BLACK 1 LB CN

1. COMBINE POTATOES, ONIONS, WATER, SALT, PEPPER, AND SOUP AND GRAVY BASE.
BRING TO A BOIL. SIMMER 1 HOUR OR UNTIL POTATOES ARE MUSHY.

2. STIR MILK INTO WARM WATER. BLEND WELL.

3. STIR MILK INTO SOUP. REHEAT TO SERVING TEMPERATURE. DO NOT BOIL AFTER
ADDING MILK.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 3 LB (2 1/4 QT) DRY, CHOPPED ONIONS (3 LB 5 OZ A.P.)
MAY BE USED.

2. IN STEP 1, 5 LB (1 GAL-2 1/4-NO.10 CN) POTATOES, WHITE, DEHYDRATED
DICED, MAY BE USED.

3. IN STEP 2, 1/2 CUP DEHDYRATED PARSLEY MAY BE ADDED.

4. 0NE-D LADLE MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: P01500

SERVING SIZE: 1 CUP (8 1

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.