Potato soup supreme(makes 175 twelve ounce bowls)
Ingredients/Compontents of Potato soup supreme(makes 175 twelve ounce bowls) recipe
- potatoes 70
- boneless hams - 2 lb
- milk 1
- bottles dehydrated Spicetime Vegetable flakes - 10 oz
- carrots 10
- large onions - 8 item
- whole stalks celery - 2 item
- Velveeta cheese processed cheese spread 5
- large crowns broccoli with stems - 8 item
- 75 oz 2
- flour - 1 item
- Tony Chachere's Creole seasoning - 1 item
- roasters
- pot - 1 qt
How to make potato soup supreme(makes 175 twelve ounce bowls)
You Will Need:3 large (15 - 16 qt.) roasters1 (24) qt. pot Peel and cube potatoes. Slice ham in 1/2 inch slices; slice them into thick strips and cube. Cut cheese in small cubes or strips. Peel carrots; process in food processor until they are small pieces (not too fine). Wash broccoli; cut into 1 inch pieces (including stems); put in food processor and process very fine. Chop celery and onions into 1 inch pieces. Process in food processor until small, but not pulverized.Fill a large (15 - 16 qt.) Magnalite roaster about half full of water. Add both jars chicken granules, celery, onions, carrots, broccoli, and vegetable flakes. Cook until almost tender. Fill each of the 3 roasters and the 24 qt. pot half way with water and divide the vegetable mixture between the pots.
Into these pots, divide the potatoes. Cook till they begin to get tender (some will fall apart). Divide cubed ham between pots; divide cheese between pots. Pots must be stirred to keep from sticking. When cheese is almost melted, divide the milk and add enough flour for thickening; divide between the pots and finish filling pots with water. (If soup is not thick enough, add more flour. Soup will thicken as it sets, so be careful not to add too much.)
When mixture begins to get hot, reduce heat and continue to stir. Sprinkle a layer of Tony's seasoning on top (season to taste). Serve with a big cornbread muffin. M-mmm! Good for whatever ails you!
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