Recipe - Cream Of Potato Soup (Pot

2 ga WATER; WARM
3 Three fourths ga WATER; WARM
3 One fourth pound MILK; DRY NONFAT L HEAT
23 Three fourths pound POTATOES FRENCH FZ
3 pound ONIONS DRY
8 ounce SOUP GRAVY BASE CHICKEN
2 teaspoon PEPPER BLACK 1 LB CN

1. COMBINE POTATOES, ONIONS, WATER, SALT, PEPPER, AND SOUP AND GRAVY BASE,
BRING TO A BOIL. SIMMER 1 HOUR OR UNTIL POTATOES ARE MUSHY.

2. STIR MILK INTO WARM WATER. BLEND WELL.

3. STIR MILK AND BUTTER OR MARGARINE INTO SOUP. REHEAT TO SERVING
TEMPERATURE. DO NOT BOIL AFTER ADDING MILK..

NOTE: 1. IN STEP 1, 3 LB (2 One fourth QT) DRY, CHOPPED ONIONS (3 LB 5 OZ A.P.)
MAY BE USED.

2. IN STEP 1, 5 LB (1 GAL2 1/4NO.10 CN) POTATOES, WHITE, DEHYDRATED
DICED, MAY BE USED.

3. IN STEP 2, One half CUP DEHYDRATED PARSLEY MAY BE ADDED.

4. ONED LADLE MAY BE USED. SEE RECIPE NO. A4.
Recipe Number: P01501

SERVING SIZE: 1 CUP (8 1

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.