Cream Of Potato Soup (Instant)

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Title: Cream Of Potato Soup (Instant)
Categories: cheese/eggs
Yield: 100 servings

2.50 ga water; warm
3.50 ga water
2.00 lb bacon; sliced fz
2.50 lb milk; dry non-fat l heat
4.00 lb potato inst gra #10
3.00 lb onions dry
1.00 tb pepper black 1 lb cn
5.00 oz salt table 5lb

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, 1/2 CUP DEHYDRATED PARSLEY MAY BE USED.


Recipe Number: P01600


SERVING SIZE: 1 CUP (8 O


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