Cream of Potato Soup Recipe
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Ingredients
- 3 gals vegetable stock
- 1 cup thyme, dry
- 1 Tbsp black pepper
- 25 lbs potatoes; cooked, dice small
- 6 lbs onions, spanish; wash, core, dice small
- 3 qts whipping cream
- 5 lbs potatoes; chopped for garnish
- 2 cups scallions; chopped for garnish
- 2 lbs potatoes; cooked and diced
Directions
- In a steam kettle, heat the vegetables stock. Add thyme, salt, and pepper. In a food processor, puree raw potatoes and onions. Add to stock. Simmer slowly for 1 1/2 to 2 hours. Add whipping cream and diced potatoes. (If soup becomes too thick, thin with water). To garnish top with chopped scallions and (optional) chedder cheese.
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