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Creamy Potato Soup (My version of Bear Creek Creamy Potato)
Submitted By: Deborah White

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	Total Cooking Time: 1 hour +/- stove top
	Serving Size: Feeds 6 hungry adults
	servings
Ingredients:
1 1/2 cup small cubed/minced dehydrated potatoes 1/2 cup potato flakes 2 tbsps dried onions 2 tbsps small diced dehydrated carrots 2 tsps dehydrated celery 1 tbsp dried parsley 1 tsp garlic powder 2 wholes chicken bullion cubes 1/2 tsp pepper 1 tsp salt 2 tbsps butter (optional) 1 1/2 cup dry milk 3 tbsps corn starch 10 cups water
Preparation:
Bring water to rolling boil Then, reduce heat to a VERY LOW simmer Whisk in all ingredients, STIRRING FREQUENTLY, to keep soup from sticking to bottom of pan and to keep dry milk from scalding or curdling from a high heat. Cover and simmer VERY LOW for about an hour, STIRRING OFTEN, until potatoes are tender. When potatoes are done, turn flame up to medium heat, stirring CONSTANTLY, so the starch will activate and thicken soup to a creamy texture. This should only take a few minutes to thicken. Remove from heat and let sit a few minutes before serving.