Recipe Yield:
Amount Item
1  bag Foothill Farms® Cream Soup Base (either #067T or #096T), prepared
2  #10 cans diced or sliced potatoes, drained (6 lb 6 oz each)
1  cup finely diced onion
  1. Into each of two half size steam pans (2" deep), pour one can of drained potatoes and 1/2 cup of onion. Stir gently to combine.

  2. Pour 1/2 gal of prepared Cream Soup into storage container. Label, date and store in refrigerator.

  3. Pour one quart of remaining Cream Soup over potatoes in each half pan.

  4. Bake at 350°F for approx. 20 minutes or until golden brown and internal temperature reaches 165°F.

  5. Remove from oven. Garnish with chopped chives, optional.