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

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