Cream of potato soup (ins
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | gallon | WATER; WARM |
| 3½ | gallon | WATER |
| 2 | pounds | BACON;SLICED FZ |
| 2½ | pounds | MILK; DRY NON-FAT L HEAT |
| 4 | pounds | POTATO INST GRA #10 |
| 3 | pounds | ONIONS DRY |
| 1 | tablespoon | PEPPER BLACK 1 LB CN |
| 5 | ounces | SALT TABLE 5LB |
Directions
1. SAUTE BACON UNTIL LIGHTLY BROWNED; ADD ONIONS; CONTINUE COOKING UNTIL ONIONS ARE TENDER.
2. ADD PEPPER AND SALT; MIX WELL.
3. ADD WATER; BRING TO A BOIL. 4. RECONSTITUTE MILK; ADD TO BACON MIXTURE. BRING TO A SIMMER.
**DO NOT BOIL AFTER MILK IS ADDED** 5. STIR POTATOES RAPIDLY INTO HOT LIQUID.
STIR UNTIL SMOOTH.
6. SIMMER 5 MINUTES.
NOTE: 1. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED ONIONS.
2. IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE NO. A-11.
3. IN STEP 3, ½ CUP DEHYDRATED PARSLEY MAY BE USED.
Recipe Number: P01600
SERVING SIZE: 1 CUP (8 O
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .