CREAMY CHICKEN POTATO SOUP FOR THE SOUP KITCHEN ENJOY DAN:

CREAMY CHICKEN POTATO SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

5 onions, chopped

1 stick of butter

20 cups vegetable broth

1 (10 lb.) bag potatoes, cut into 1/2-inch cubes

2 EACH teaspoons salt and pepper

2 whole chickens

2 (11 Oz) cans corn

2 (10 Oz) cans peas

2 tablespoon EACH dried thyme, parsley and turmeric

1-1/4-cup all-purpose flour

5 cups almond milk

5 cans evaporated milk

DIRECTIONS:

1.   In a stock pot filled with water; add chicken and bring to a boil.

2.   Reduce heat to medium and boil the chickens for 1 hour.

3.   After 1 hour remove chicken and let cool.

4.   Once cooled remove all the meat and set aside.

5.   In another stock pot add butter over medium-high heat when sizzling.

6.   Saute onions for 5 minutes.

7.   Stir in potatoes and broth from the pot the chicken was cooked in.

8.   Add corn and next 4 ingredients.

9.   Bring to a boil.

10.                Reduce heat, cover and simmer for 30 minutes.

11.                Combine flour and milk until smooth, stir into stock pot.

12.                Add evaporated milk.

13.                Bring to a boil, cook and stir for 10 minutes.

14.                Season with salt and pepper.

ENJOY DAN:                                  BON-APPETITE!!