Cream Of Potato Soup Instant

2.50 ga water; warm

3.50 ga water

2.00 lb bacon; sliced fz

2.50 lb milk; dry non-fat l heat

4.00 lb potato inst gra #10

3.00 lb onions dry

1.00 tb pepper black 1 lb cn

5.00 oz salt table 5lb

1. SAUTE BACON UNTIL LIGHTLY BROWNED; ADD ONIONS; CONTINUE COOKING

UNTIL ONIONS ARE TENDER.

2. ADD PEPPER AND SALT; MIX WELL.

3. ADD WATER; BRING TO A BOIL.

4. RECONSTITUTE MILK; ADD TO BACON MIXTURE. BRING TO A SIMMER. **DO

NOT BOIL AFTER MILK IS ADDED**

5. STIR POTATOES RAPIDLY INTO HOT LIQUID. STIR UNTIL SMOOTH.

6. SIMMER 5 MINUTES.

NOTE: 1. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB

CHOPPED ONIONS.

2. IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE

RECIPE NO. A-11.

3. IN STEP 3, 1/2 CUP DEHYDRATED PARSLEY MAY BE USED.

Recipe Number: P01600

SERVING SIZE: 1 CUP (8 O

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