Yield: 12 servings
|Potatoes, fresh mashed, or reconstituted instant
|Pepper, to taste
Slice vegetables and cook in a large pan with the margarine until soft. Add the chicken stock and allow to simmer for 1½ hours. Add the potatoes to the mixture (you will have a thick paste). At this point the mixture may be frozen in the freezer in quart size or smaller containers. When ready to use, thaw a portion, add milk to desired thickeness and pepper to taste. Heat and serve.