Potato and Leek Soup with Gingered Carrots

Ingredients

1 tsp. ground nutmeg
10 lbs. fresh carrots
3 quarts prepared Harvest Vegetable Base
1 gallon water
1 gallon milk
1 package Cream of Potato Leek
¾ cup Ginger Puree
1 tsp. ground white pepper
½ cup sugar

Instructions

(yields 2½ gallons)

Combine the Cream of Potato Leek Soup Mix, milk & water together in a heavy gauge soup pot and mix. If a double boiler is used, reduced stirring will be required. Cook soup mixture until potatoes are soft. Trim ends of carrots and cut into thin slices. Cook carrots in prepared No Added MSG Harvest Vegetable Base with a cover until soft and then puree in a blender. Add carrot puree to cooked soup mix & rest of seasonings including Ginger Puree. Heat mixture to minimum of 165°F. Hold prepared soup at minimum of 140°F until ready for service. Serve topped with a dollop of sour cream & sliced fresh chives.