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Restaurant-Quality Baked Potato Soup
December 13, 2001

I am a professional chef who works as a Child Nutritionist with the Homewood City Shcool System in Birmingham, Alabama, and am always looking for different things to go on a school lunch program. Usually when I have soup on the menu, we make 35 gallons of soup and have some left over. When I made this soup for our highschool lunch, it was gone before half of the 1000+ students we serve each day had eaten. When the others arrived, I keept hearing, "Where's that great soup we've heard about?" When I can make that many teenagers happy with a soup, it must be SOME SOUP. Thanks for all the help! Melissa Dupree CNP

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