Potato Soup

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  • Cal: 243.4
  • By: Randi Zennan, Kaelyn, Everham, Delene, Andrew, Suijian Ye, Renee Yerrace, Helen Margetan, Madchen Wilson, Wendy Arrnour
Potato Soup
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Ingredients

  • 3 cups onions, chopped
  • 3 cups celery, chopped
  • 3 cups carrots, peeled, diced
  • 1/4 cup olive oil
  • 1 Tbsp. Italian seasoning
  • 1/2 cup vegetable base
  • 1 gallon water
  • 2 quarts potatoes, diced, precooked
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 1 cup cornstarch
  • 12 oz. evaporated milk

Directions

    1. In pot or steam-jacketed kettle, combine
      vegetables, oil and Italian seasoning. Cook over
      medium heat 10 to 15 minutes or until tender.
      OR combine in 6-in. hotel pan and roast at 350°
      10 to 15 minutes.
    2. Stir vegetable base into water, then stir into
      vegetables. Add potatoes, salt and pepper
    3. In bowl, blend cornstarch and evaporated milk.
      Stir into potato mixture
    4. Heat until thickened.

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