Prep Time: 20 MIn.
Cook Time: 15 Min.
What you need:
* butter, as needed * 2 bunches celery, chopped * 6 onions, chopped * 1 Tbsp. each black, white and cayenne peppers * 1/2 c. chicken base * 1/2 c. garlic, finely chopped * 8 bay leaves * 3 gal. milk * 1 qt. heavy cream * cornstarch thickener as needed * 7-1/2 lb. Wisconsin Pasteurized Process cheese * 6 lb. ground beef * 1/4 c. Worcestershire sauce * 6 lb. potatoes, cooked, diced * 1 bunch parsley,chopped
What to do:
1. Melt butter and sauté celery and onions. Add peppers, chicken base, bay leaves, milk and cream. Heat but do not boil. Thicken soup if needed. Add cheese and potatoes. 2. Brown beef separately in Worcestershire sauce and drain well. Stir in beef and parsley into soup at point of service.