cream and potato soup Recipe
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Ingredients
- 40 oz margarine
- 5 lbs chopped celery
- 40 oz all purpose flour
- 5 oz salt
- 10 gallons chicken stock
- 10 tsp celery salt
- 2 1/2 tsp white pepper
- 5 gallons milk
- 10 lbs diced potato
Directions
- Melt margarine
- Satue celery until tender
- Add flour and salt
- Stir until blended and cook 5 minutes
- Add stock and seasonings
- Cook over low heat intil it was the consistency of tin white sauce
- If chicken base is uused for stock - taste before adding celery salt
- Add milk while stirring
- Add potatoes - heat to 180 F.
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