Potato Soup For A Crowd Of 50 Food

MINESTRONE SOUP FOR A CROWD

Steps:

• Spray 8-quart nonstick Dutch oven with cooking spray; heat over medium heat. Add garlic and onion; cook about 2 minutes, stirring occasionally, until onion is tender.
• Stir in remaining ingredients except pasta. Heat to boiling. Reduce heat; cover and simmer 45 minutes.
• Heat to boiling. Stir in pasta. Return to boiling. Reduce heat; simmer uncovered 10 to 15 minutes or until pasta is tender.

LOADED BAKED POTATO SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Wrap potatoes in aluminum foil.
• Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easily handled and cut into cubes.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes. Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes; season with onion salt and black pepper.

EASY CROCK POT POTATO SOUP

Steps:

• Add the potatoes, diced onions, chicken broth, seasonings, and butter to your slow cooker.
• Cook on low 4 to 6 hours, or on high 3-4 hours - until potatoes are soft.
• About 30 to an hour minutes before it is done, in a small mixing bowl whisk the heavy cream, sour cream, and the xanthan gum together. This will get thick.
• Stir into the soup.
• Cook the soup on high for 20 to 30 minutes until the soup thickens slightly.

SCALLOPED POTATOES FOR A CROWD

Steps:

• Preheat the oven to 325 degrees F. Grease 8-quart capacity baking pans (for 100 servings you'll need 3 pans - adjust accordingly if you change the serving size). Heat the milk in a large stockpot or dutch oven over medium heat. Do not let it boil. Add the butter, salt, and pepper. Cook, stirring constantly, until the butter has melted. Reduce the heat to the lowest setting and keep warm Peel and slice the potatoes 1/4-inch thick (a mandoline works well for this task). Place some of the cream sauce mixture in the bottom of each baking pan. Top with a layer of potatoes. Lightly salt the potatoes then repeat the layering. Place the baking pans in the oven and bake at 325 degrees F for 2 hours or until the potatoes are tender. If the potatoes start to brown too much, cover lightly with foil. Serve warm.

LOADED BAKED POTATO SOUP

Steps:

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Melt butter in a large stockpot or Dutch oven over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and green onions. Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with green onion, cheese and bacon, if desired.

BAKED POTATO SOUP FOR A CROWD

Steps:

• Coat the potatoes in the olive oil.
• Bake potatoes and onions in 375°F oven for 45 minutes.
• Let cool for 30 minutes.
• Cut the potatoes in half lengthwise; use a spoon to scoop out the potato.
• Peel the skin and roots from the onion.
• Use a food processor to blend all of the ingredients except cheddar cheese, green onions, and bacon bits. The heat will melt the cheese.
• Put the blended soup into a 10 quart stock pot over low heat until serving temperature.
• Put shredded cheddar, bacon bits, and onions for everyone to use to top their soup.

POTATO SOUP FOR A CROWD OF 50

Steps:

• Peel 5 pounds potatoes and cut into small dice. Cover with 3 quarts water, add 2 Tablespoons salt and 1 Tablespoon monosodium glutamate, and cook, covered, until the potatoes are mushy. Whisk or beat until the mixture forms a puree.
• Meanwhile, chop 3 pounds onions. Melt 1/2 pound butter or margarine in a heavy pan, add the chopped onions, and cook, stirring often, until golden. (Do not allow the onions to brown.) Sprinkle with 1/2 cup flour and cook, stirring, for a few minutes.
• Heat 4 quarts milk and add gradually to the onion mixture, stirring. Cook, stirring, until the sauce is smooth and thickened. Simmer 10 minutes, stirring often. Combine the sauce with the potato puree. Heat well.
• Add 2 cups cream and heat gently (or use all milk or undiluted evaporated milk). Taste and adjust the seasoning with more salt and a little white pepper. Finely chop fresh chives or scallion greens to make about 1 cup. Serve the soup with a ladle, about 3/4 cup to a portion, and sprinkle each serving with about 1/2 teaspoon chopped chives. Serves 50 or more.
• The Complete Potato Cookbook.

POTATOES FOR A CROWD

Steps:

• In several large bowls, combine all ingredients. Transfer to 10 greased 11x7-in. baking dishes. Bake, uncovered, at 350° for 45-55 minutes or until potatoes are tender.

HEAVENLY HASHBROWNS FOR A CROWD

Steps:

• 1. Mix all ingredients in a super duper large bowl. May need a strong guy to help. Put in lasagna pan or large baking dish and bake at 350(about an hour and a half) until top and sides get nice and brown and hot in the middle.
• 2. You can always cut the recipe in half...if I'm having about 15-20 people over, there aren't any leftovers. You can also add chopped green onion or more bacon bits if you like. I prefer to add more shredded cheese than the large package.

TOMATO BISQUE FOR A CROWD

Steps:

• Dice all the first three ingredients, place the olive oil in the pan(s), and add the next three ingredients, Cook for 6 to 8 minutes. I split mine between 2 pans for ease.
• Add the garlic to the pan(s), cook for another 3 or 4 minutes
• Place the chicken broth, tomatoes and the sugar in the roaster or whatever you are cooking in. Then add in the coked vegetable mixture from above.
• Add in the tomato paste, Simmer all for at least 45 min. to an hour. Now process the mixture by either a blender, food processor or a Ninja. After you have pureed the mixture, pour into a holding container. When all your mixture is pureed place back in the roaster.
• Add salt and pepper to taste.
• Add in the heavy cream about 30 min. prior to serving, reheat to serving temp (145-165) DO NOT BOIL after adding cream. Serve in bowls, add a teaspoon size swirl of heavy cream in each bowl if desired for appearance and garnish with fresh parsley