WE GOT POTATOES SO POTATO SOUP ENJOY DAN:

            POTATOE SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 40

 

INGREDIENTS:

 

45-60 potatoes

1-stick butter

2 cups flour

8 stalks celery, diced

4 onions, chopped

7 garlic cloves, minced

20 cups water

2 tablespoons dried tarragon

1/4-cup Italian seasoning

1 (50 Oz) coconut milk

1(32 Oz) can corn

 

DIRECTIONS:

1.   In a stock-pot add potatoes and enough water to cover.

2.   Bring to a boil, cover and simmer until potatoes are tender.

3.    “Mush” potatoes with an immersion blender.

4.   In separate pot add 1/2-the butter over medium-high heat add onions, celery and sauté for 5 minutes.

5.   Add garlic and cook 1 minute.

6.   Add to potatoes in the stock-pot.

7.   Add corn and spices, cover and bring to a boil.

8.   Reduce heat and simmer for 30-40-minutes,

9.   In a separate skillet, melt reaming butter over medium-heat.

10.                Whisk in the flour, cook stirring constantly, for 1-2 minutes.

11.                Stir the mixture into the potatoes.

12.                Slowly add in coconut milk and heat through.

 

ENJOY DAN:                  BON-APPETITE!!