Cream of potato soup (deh

100 Servings

Ingredients

Quantity Ingredient
2 gallons WATER; WARM
4¼ gallon WATER; WARM
3¼ pounds MILK; DRY NON-FAT L HEAT
3 pounds ONIONS DRY
5 pounds POTATOES FRESH
½ pounds SOUP GRAVY BASE CHICKEN
2 teaspoons PEPPER BLACK 1 LB CN

Directions

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 INTO SOUP. REHEAT TO SERVING TEMPERATURE. DO NOT BOIL AFTER ADDING MILK.

:

**ALL NOTES ARE PER 100 PORTIONS.

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 DEHDYRATED PARSLEY MAY BE ADDED.

4. 0NE-D LADLE MAY BE USED. SEE RECIPE NO. A-4.

Recipe Number: P01500

SERVING SIZE: 1 CUP (8 1

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

Downloaded from Glen's MM Recipe Archive, .

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