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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Potato Soup for a Group Recipe

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This recipe for Potato Soup for a Group is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large onions, chopped
4 2# pks. frozen hashbrown potatoes
2 full stocks celery with leaves, chopped
1# large carrots, grated
6 T. chicken base
1 T. salt
3 Bay Leaves
4 T. butter
Directions:
Directions:
In a large pot melt the butter and add onions, celery and carrots. Cover with water and simmer until tender. Add frozen hashbrowns and heat the potatoes.
Put whole bunch in an electric roaster big enough to accomodate a small turkey or a ham.
Add 2 cans of Carnation milk and 1 gallon whole milk.
Set roaster at 200-250 degrees and heat to boiling point. DO NOT BOIL.
Before serving sprinkle with pepper and dill weed to taste.
Number Of Servings:
Number Of Servings:
24-30
Preparation Time:
Preparation Time:
1 hour total time.
Personal Notes:
Personal Notes:
This is a big hit at our church's soup suppers.

 

 

 

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