Cream of Potato Soup
25 servings
25 & 50 servings, see Recipe notes below.
CACFP Home Childcare Crediting Information
1 cup (8 fl oz spoodle) provides:
- ½ cup vegetable.
Ingredients
Cream of Potato Soup
| 1 gal ⅔ cup (4 lb) Potatoes, red or white,fresh, unpeeled, 2′′ cubed |
| 1 qt 2 cups Water |
| ½ tsp Salt |
| ½ cup (4 oz) Margarine, trans-fat free |
| ½ cup 1 Tbsp (2 ½ oz) Flour, whole-wheat |
| 2 qt 1 ¼ cups Milk, low-fat (1%) |
| 1 Tbsp 2 tsp Old Bay seasoning |
| 1 tsp Salt |
| 1 tsp Pepper, black or white, ground |
| 3 ½ cups 1 ½ tsp (7 ½ oz) Corn (frozen),thawed, drained |
| ⅓ cup 2 tsp (3 oz) Green onions, fresh, tops and bottoms, minced |
| 1 cup Water |
| 1 Tbsp 1 tsp Chicken base |
Cream of Potato Soup Directions
- Place potatoes in a large stock pot.
- Add water and salt. Simmer uncovered over medium–high heat until potatoes are soft.
- Drain potatoes in a colander. Set aside for step 6.
- In a large stock pot, add margarine and flour. Stir well until mixture forms into a paste.
- Add milk. Stir constantly. Simmer uncovered over medium heat for 8–10 minutes.
- Add potatoes. Purée ingredients in stock pot with a bermixer for 3–5 minutes until mixture has a smooth consistency.
- Add Old Bay seasoning, salt, pepper, corn, green onions, water, and chicken base. Simmer uncovered over medium heat for 3–5 minutes.
- Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
- Pour 1 gal 1 qt 1 cup (about 10 lb 10½ oz) soup into a half steam table pan (12¾′′ x 10½′′ x 6′′).
- For 25 servings, use 1 pan.
- For 50 servings, use 2 pans.
- Critical Control Point: Hold for hot service at 135 °F or higher.
- Portion with 8 fl oz ladle (1 cup).
Notes
Source: Child Nutrition Recipe Box: Healthy Recipes for Child Nutrition Professionals (Institute of Child Nutrition).
