German Potato Soup

20 lb Russet potatoes (washed, peeled, and diced)
8 large onions, diced
3 leeks, diced
4 bell peppers, diced
1 bunch green onions, diced
1 stalk celery, diced
4 garlic cloves, diced
1/2 cup dry parsley flakes
1 tbs white pepper
1 tbs black pepper
1 tbs red pepper
2 lb butter
5 lb chopped ham
1 gallon milk
1/4 lb American cheese slices
Salt to taste

Prepare vegetables and 15 lb of potatoes and put to boil in large pot. Add water and one lb of butter. Boil and puree five lb of potatoes in smaller pot. Add pureed potatoes and seasoning to large pot. Allow to boil slowly until done. Stir as needed. Allow to cool down. Add ham, one lb butter, and one gallon milk. Heat to a low simmer and add cheese. Stir as needed. Add more salt or pepper to taste. Serve hot.

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Gumbos, Soups, Chowders

Cajun Country -- New Iberia, Louisiana