Cream Of Potato Soup (Dehydrated)

4 1/4 ga water; warm

3 1/4 lb milk; dry non-fat l heat

3.00 lb onions dry

5.00 lb potatoes fresh

0 1/20 lb soup gravy base chicken

2.00 ts pepper black

1 lb cn

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.

1. IN STEP

1, 3 LB (2 1/4 QT) DRY, CHOPPED ONIONS

3 LB 5 OZ

A.P.) MAY BE USED.

2. IN STEP 1, 5 LB (1 GAL-2 1/4-NO.10 CN) POTATOES, WHITE, DEHYDRATED

DICED, MAY BE USED.

3. IN STEP 2, 1/2 CUP DEHDYRATED PARSLEY MAY BE ADDED.

4. 0NE-D LADLE MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: P01500

1 CUP

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