1-1/2 lb. margarine
1 c. flour
8 lb. potatoes, peeled and sliced, weigh after peeling
2 c. water
1 qt. sliced fresh onions
1 gal. plus 3 qt. milk
1 qt. celery, finely chopped
1 qt. shredded carrots
1/4 c. chopped fresh parsley
Sauté onions in margarine until clear but not brown. Add flour and blend. Add milk and let come to a boil, stir in parsley. Steam potato, celery and carrots until tender. Add to cream sauce. Salt to taste.
Makes 50 servings.
Variation: 1 lb. cooked diced bacon can be added to the soup.