1 gallon Chicken Stock
3 pounds chopped onions
6 pounds potatoes, diced
1 tablespoon salt
2 teaspoons celery salt
1 teaspoon garlic salt
1/2 teaspoon white pepper
1 1/4 gallons light cream (half-and-half)
1/3 cup parsley, chives, or green onion tops, chopped
Servings: 50 / Yield: 3 gallons
1. Combine stock and onions. Cook until onions are tender. Strain.
2. Steam potatoes until tender. Mash.
3. Add seasonings and chicken stock to potatoes. If soup base is used in stock, salt may need to be reduced.
4. Add cream and mix well. Chill quickly to below 41°F.
5. Garnish chilled soup with chopped parsley, chives, or green onion tops.
3 pounds chopped onions
6 pounds potatoes, diced
1 tablespoon salt
2 teaspoons celery salt
1 teaspoon garlic salt
1/2 teaspoon white pepper
1 1/4 gallons light cream (half-and-half)
1/3 cup parsley, chives, or green onion tops, chopped
Servings: 50 / Yield: 3 gallons
1. Combine stock and onions. Cook until onions are tender. Strain.
2. Steam potatoes until tender. Mash.
3. Add seasonings and chicken stock to potatoes. If soup base is used in stock, salt may need to be reduced.
4. Add cream and mix well. Chill quickly to below 41°F.
5. Garnish chilled soup with chopped parsley, chives, or green onion tops.
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