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      Title: Cream Of Potato Soup (Dehydrated)
 Categories: poultry
      Yield: 100 servings

      2 ga Water; warm
  4 1/4 ga Water; warm
  3 1/4 lb Dry non-fat milk
      3 lb Dry onions
      5 lb Fresh potatoes
    1/2 lb Chicken soup gravy base
      2 ts Black pepper black

  Combine potatoes, onions, water, salt, pepper, and soup and gravy
  base. Bring to a boil. Simmer 1 hour or until potatoes are mushy.

  Stir milk into warm water. Blend well.

  Stir milk into soup. Reheat to serving temperature. Do not boil
  after adding milk.

  * All notes are per 100 portions.

  Note:

  3 lb (2 1/4 qt) dry, chopped onions (3 lb 5 oz A.P.) may be used.

  5 lb (1 gal-2 1/4-#10 cn) dehydrated diced white potatoes may be used.

  1/2 c dehydrated parsley may be added.

  One-D ladle may be used. See recipe #A-4. Recipe number: P01500

  Serving size 1 cup

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