Here's a couple.

Joe Ames

CHEESE SOUP
1 c. margarine
1 c. onion
1 c. flour
7 tbsp. cornstarch
1 tsp. paprika
2 tsp. salt
1 tsp. pepper
1 gallon milk
1 1/2 gallons stock
1 lb. carrots, finely chopped
12 oz. celery, finely chopped
5 lbs. Cheddar cheese, shredded
Saute onion in margarine until lightly browned. Add flour and cornstarch. Blend. Cook 3 to 4 minutes. Add seasonings and blend. Add milk and stock slowly, while stirring. Cook until thickened. Cook carrots and celery until tender, but slightly crisp. Add cheese and blend at low temperature.

CREAM OF POTATO SOUP
2 1/4 gal. potatoes, chopped
1/2 c. salt
3 gal. boiling water
4 gal. potato water and milk
2 c. butter or margarine
2 c. all-purpose flour
1 qt. parsley, chopped
1 c. chopped onion
Cook potatoes in salted water until tender. Drain and reserve potato water. Add milk to potato water to make 4 gallons. Heat. Melt fat. Add onions and cook until clear but not brown. Blend in flour and stir into hot liquid. Cook and stir constantly until thickened. Add potatoes and parsley. Reheat. 100 - 1 cup servings

CORN SOUP
1 1/2 c. butter or margarine
1 1/2 c. flour
3 tbsp. salt
7 qts. milk
8 (#2 cans) kernel or cream-style corn
3 qts. boiling water
1/2 c. chopped onion
1 tsp. pepper
1 tsp. paprika
1/2 c. chopped parsley
Melt butter or margarine, blend in the flour, add the salt. Slowly pour in the milk and stir until the mixture thickens. This white sauce should cook about 5 minutes after it reaches the boiling point, with constant stirring. In a separate kettle, boil the corn in the water with the onions, pepper and paprika for 15 minutes. Add the white sauce and cook together for 10 minutes. Sprinkle a little parsley over each serving. Serves 50.

FATHER BOB'S FRENCH ONION SOUP
5 qts. onions, thinly sliced
2 gal. water & 48 beef bouillon cubes)
2 lbs. Swiss cheese, grated
1 lb. Parmesan cheese, grated
3/4 lb. butter
1/2 c. flour
32 slices French bread
Salt & pepper
Melt butter in a steam-jacketed kettle or sauce pot; add onions and saute slowly until tender. Stir in flour and cook 2 to 3 minutes. Stir in bouillon and heat to simmering, cover and cook 40 to 50 minutes. If necessary, season to taste. Soup is ready to serve or freeze for future use. Toast French bread slices in slow oven until crusty. When ready to serve: Portion soup to crocks. Float toast then top with 1 ounce Swiss cheese and 1/2 ounce Parmesan cheese. Place in 475 degree oven and brown (approximately 10 minutes). Serves 32 cups.