BLAND CREAM OF POTATO SOUP (174)    RECIPE (114)

• MARGARINE, SALTED, BULK
  QUANTITY:   .15625
  ASSOCIATED NUTRIENT:   MARGARINE, REGULAR, HARD, SYBN
  NUTRIENT AMOUNT IN LBS.:   .15625
• FLOUR, GENERAL PURPOSE
  QUANTITY:   .07813
  ASSOCIATED NUTRIENT:   FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
  NUTRIENT AMOUNT IN LBS.:   .07813
• MILK, DRY, NONFAT
  QUANTITY:   .42188
  ASSOCIATED NUTRIENT:   MILK, DRY, SKIM, NON-FAT SOLIDS, REGULAR, W/ADDED VIT A
  NUTRIENT AMOUNT IN LBS.:   .42188
• WATER, COLD
  QUANTITY:   .4375
  ASSOCIATED NUTRIENT:   WATER
  NUTRIENT AMOUNT IN LBS.:   3.6575
• POTATOES, WHITE, INSTANT, MASHED
  QUANTITY:   2
  ASSOCIATED NUTRIENT:   POTATOES, MASHED, DEHYDRATED, FLAKES WO/MILK, DRY FORM
  NUTRIENT AMOUNT IN LBS.:   2
• CELERY, CHOPPED FRESH
  QUANTITY:   .09375
  ASSOCIATED NUTRIENT:   CELERY, CKD WO/SALT
  NUTRIENT AMOUNT IN LBS.:   .09375
• SALT
  QUANTITY:   .03125
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .03125

1) COMBINE MARGARINE AND FLOUR TO FORM ROUX.  DO NOT BROWN.
2) RECONSTITUTE NON-FAT DRIED MILK WITH WATER.  SLOWLY ADD MILK TO
   ROUX AND BLEND THOROUGHLY.  COOK UNTIL MIXTURE IS THICKENED.
3) MINCE CELERY.  COMBINE POTATOES, MINCED CELERY AND SALT.  ADD
   MIXTURE TO CREAM SAUCE; MIX TO DISTRIBUTE.
4) NOTE:  1.  ADJUST SEASONING TO TASTE.
          2.  1/3 OZ MINCED ONION MAY BE ADDED.