Cream of potato soup (pot

Yield: 100 Servings

Measure Ingredient
2 gallons WATER; WARM
3¾ gallon WATER; WARM
3¼ pounds MILK; DRY NON-FAT L HEAT
23¾ pounds POTATOES FRENCH FZ
3 pounds ONIONS DRY
8 ounces SOUP GRAVY BASE CHICKEN
2 teaspoons 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 AND BUTTER OR MARGARINE INTO SOUP. REHEAT TO SERVING TEMPERATURE. DO NOT BOIL AFTER ADDING MILK..

NOTE: 1. IN STEP 1, 3 LB (2¼ QT) DRY, CHOPPED ONIONS (3 LB 5 OZ A.P.) MAY BE USED.

2. IN STEP 1, 5 LB (1 GAL-2 ¼-NO⅒ CN) POTATOES, WHITE, DEHYDRATED DICED, MAY BE USED.

3. IN STEP 2, ½ CUP DEHYDRATED PARSLEY MAY BE ADDED.

4. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-4.

Recipe Number: P01501

SERVING SIZE: 1 CUP (8 1

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

Similar recipes