Potato cheddar soup
30 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Vegetable oil |
| 12 | ounces | Carrots; peeled and diced |
| 8 | ounces | Celery; diced |
| 10 | ounces | Onions; chopped |
| 4 | pounds | Potatoes; peeled and cubes |
| 1 | can | Chef-Mate Sharp Cheddar Cheese Sauce (#10 can) |
| 2 | quarts | Chicken stock; hot |
| ¾ | teaspoon | White pepper |
| 2 | teaspoons | Worcestershire sauce |
| ½ | teaspoon | Garlic powder |
| 1 | tablespoon | Parsley flakes |
Directions
1. Place vegetable oil in large stockpot. Add carrots, celery and onions. Saute 15 minutes. Add potatoes; saute additional 5 minutes.
2. Combine remaining ingredients. Add to vegetable mixture. Combine thoroughly. 3. Heat to serving temperature. Simmer 10 minutes, stirring constantly to prevent scorching. Serve.
Makes 30 one cup servings.
Source: Carnation Company