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, .

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