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
- 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. - Stir vegetable base into water, then stir into
vegetables. Add potatoes, salt and pepper - In bowl, blend cornstarch and evaporated milk.
Stir into potato mixture - Heat until thickened.
- In pot or steam-jacketed kettle, combine