YIELD: 24 servings
3 oz. vegetable oil
10 oz. chopped onions
10 oz. chopped celery
8 oz. chopped bell pepper
6 oz. all-purpose flour
1 gal. chicken or vegetable broth, heated
6 lb., 8 oz.potatoes, cut in 1/2" cubes
4 tsps. dried thyme leaves
5 qts. whole milk
1 Tbsp. salt
2 1/2 tsp.white pepper
- Heat oil in rondo. Add onions, celery and peppers and saute 10-15 min. or until vegetables are tender. Add flour and stir until blended.
- Add broth and stir until smooth. Add potatoes and thyme and bring to a boil. Cover and simmer 15-20 min. or until potatoes are tender. Remove from heat.
- Slowly stir in milk and season with the salt and pepper.
Recipe from National Potato Promotion Board/Chef John Strunak