Cream Of Potato Soup(Serves 100) - cooking recipe

Ingredients

40 lb. potatoes
4 bunches celery
10 lb. onions
24 cans evaporated milk
1 gal. milk
2 lb. margarine

Preparation

Put diced potatoes, celery and onions in pots.
Add enough water to cover vegetables by about 1-inch.
Add salt. Cook until tender.
Pour off liquid to about 1/2 in each pot.
Save some of the liquid for thinning soup later. Add evaporated milk and cook until slightly thickened and very hot.
Add 1 to 1 1/2 sticks or margarine to each pot and some finely chopped parsley. Taste for salt.
As the soup stands, it will thicken.