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Receta Cream Of Potato Soup (Pot
by Global Cookbook

Cream Of Potato Soup (Pot
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  Raciónes: 12

Ingredientes

  • 2 gal WATER, Hot
  • 3 3/4 gal WATER, Hot
  • 3 1/4 lb Lowfat milk, DRY NON-FAT L HEAT
  • 23 3/4 lb POTATOES FRENCH FZ
  • 3 lb ONIONS DRY
  • 8 ounce SOUP GRAVY BASE CHICKEN
  • 2 tsp PEPPER BLACK 1 LB CN

Direcciones

  1. COMBINE POTATOES, ONIONS, WATER, SALT, PEPPER, AND SOUP AND GRAVY BASE, BRING TO A BOIL. SIMMER 1 HOUR Or possibly Till POTATOES ARE MUSHY.
  2. STIR Lowfat milk INTO Hot WATER. BLEND WELL.
  3. STIR Lowfat milk AND BUTTER Or possibly MARGARINE INTO SOUP. REHEAT TO SERVING TEMPERATURE. Don't BOIL AFTER ADDING Lowfat milk..
  4. NOTE: 1. IN STEP 1, 3 LB (2 1/4 Quart) DRY, Minced ONIONS (3 LB 5 Ounce A.P.)
  5. MAY BE USED.
  6. IN STEP 1, 5 LB (1 GAL-2 1/4-NO.10 CN) POTATOES, WHITE, DEHYDRATED DICED, MAY BE USED.
  7. IN STEP 2, 1/2 C. DEHYDRATED PARSLEY MAY BE ADDED.
  8. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-4.
  9. SERVING SIZE: 1 C. (8 1