YIELD: 24 servings 3 oz. vegetable oil10 oz. chopped onions10 oz. chopped celery8 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" cubes4 tsps. dried thyme leaves 5 qts. whole milk1 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 ...

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