Cream Of Potato Soup(Serves 100)

1. 1

   Put diced potatoes, celery and onions in pots.

2. 2

   Add enough water to cover vegetables by about 1-inch.

3. 3

   Add salt. Cook until tender.

4. 4

   Pour off liquid to about 1/2 in each pot.

5. 5

   Save some of the liquid for thinning soup later. Add evaporated milk and cook until slightly thickened and very hot.

6. 6

   Add 1 to 1 1/2 sticks or margarine to each pot and some finely chopped parsley. Taste for salt.

7. 7

   As the soup stands, it will thicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.