INGREDIENTS:1 ½ carton Class Casserole® Scalloped Potatoes with 3 seasoning packets
8 oz. bacon, diced
1 quart onions, sweet, minced
2 ¼ gallons chicken stock
2 cups heavy cream
1 lb. Swiss cheese, grated
3 cups parsley, fresh, minced
48 1-cup bread bowls DIRECTIONS:In large stockpot, cook bacon until crisp. Remove bacon and drain well. Reserve. Remove all but 3 Tbsp. bacon fat. Add onions and saute 5 minutes. Return reserved bacon to pan. Add broth to pot and bring to a boil; whisk in seasoning packets. Stir in potato slices and bring to a boil. Reduce heat and simmer soup 20-25 minutes, or until potatoes are just tender. Add cream and cheese and stir to melt. Add parsley. Remove from heat, cool, cover and refrigerate soup according to HACCP guidelines. Portion into reheatable containers and package for takeout with bread bowl packaged separately. SERVINGS:48 1-cup servings From: PHOTO CREDIT:Photo Credit: BASIC AMERICAN FOODS
Advertisement
