Yield: 30 servings
|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|
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