Cream of Potato Soup
Cream of Potato Soup
Yield: 13 8-ounce serving
Materials
- 8 potato peeled & large diced
- 2 leeks white only, chopped
- 2/3 cup garlic
- 1/3 cup shallots
- 1/3 head head fennel chopped
- 1 gallon water
- 1/3 teaspoon black peppercorns, ground to taste ground
- 1/3 teaspoon salt
- 2.5 cups gallon soy milk
- 1/3 cup milk (evaporated fat-free)
- 1/3 bunch thyme picked & chopped
Instructions
- Bring all ingredients to a boil except soy milk & milk.
- Simmer for 1 hour.
- Puree and add milks.