Cream of Potato Soup

25 servings  

CACFP Home Childcare Crediting Information

1 cup (8 fl oz spoodle) provides:

  • ½ cup vegetable.
Category: Potatoes | CACFP

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

  1. Place potatoes in a large stock pot.
  2. Add water and salt. Simmer uncovered over medium–high heat until potatoes are soft.
  3. Drain potatoes in a colander. Set aside for step 6.
  4. In a large stock pot, add margarine and flour. Stir well until mixture forms into a paste.
  5. Add milk. Stir constantly. Simmer uncovered over medium heat for 8–10 minutes.
  6. Add potatoes. Purée ingredients in stock pot with a bermixer for 3–5 minutes until mixture has a smooth consistency.
  7. Add Old Bay seasoning, salt, pepper, corn, green onions, water, and chicken base. Simmer uncovered over medium heat for 3–5 minutes.
  8. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  9. Pour 1 gal 1 qt 1 cup (about 10 lb 10½ oz) soup into a half steam table pan (12¾′′ x 10½′′ x 6′′).
  10. Critical Control Point: Hold for hot service at 135 °F or higher.
  11. Portion with 8 fl oz ladle (1 cup).

Recipe notes

Source: Child Nutrition Recipe Box: Healthy Recipes for Child Nutrition Professionals (Institute of Child Nutrition).

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