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

  2 1/2 ga Water; warm
  3 1/2 ga Water
      2 lb Bacon; sliced
  2 1/2 lb Non-fat dry milk
      4 lb Instant potatoes #10
      3 lb Dry onions
      1 tb Black pepper
      5 oz Table salt

  Saute bacon until lightly browned; add onions; continue cooking
  until onions are tender.

  Add pepper and salt; mix well.

  Add water; bring to a boil.

  Reconstitute milk; add to bacon mixture. Bring to a simmer.
  ** Do not boil after milk is added. **

  Stir potatoes rapidly into hot liquid. Stir until smooth.

  Simmer 5 minutes.

  Notes:

  3 lb 5 oz dry onions A.P. will yield 3 lb chopped onions.

  6 oz (2 c) dehydrated onions may be used. See recipe #A-11.

  1/2 c dehydrated parsley may be used.

  Recipe number: P01600

  Serving size: 1 cup

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