MEASURE (FOR 100 SERVINGS)
Potato, Whole, Baking, Fresh, 100 Count, #4105
Margarine, Bulk, #1319
Flour, All Purpose, Enriched, #2011
1 quart + 2 cups
Milk, Reduced Fat, 2% Milkfat, Bulk
3 gallons + 3 quarts
Salt, Table, #2219
Pepper, Black, Ground, #2718
Cheese, American, Grated/Shredded, #1306
3 pounds + 4 ounces
Bacon, Sliced, Precooked, #1050
Onions, Green Bunch, Fresh, #4010
Sour Cream, Cultured, MS
Use a vegetable brush to scrub the potatoes thoroughly under cool, running water. Drain the potatoes thoroughly.
Cool until potatoes can be cubed. Leave the skin on the potatoes.
Melt margarine in a steam jacketed kettle, braising pan, or large stock pot on low heat.
Add the flour, then stir until the mixture is smooth. Continue to cook for 1 minute, stirring constantly.
Gradually add the milk.
Cook the soup over medium heat, stirring until it is thick and bubbly.
Chop bacon in ½-inch pieces.
Rinse the green onions under cool, running water to clean them.
Chop the onions into ¼-inch pieces.
Stir the potatoes, salt, pepper, cheese, bacon, and green onions into the soup.
Cook the soup until heated, Do not boil. Then, stir in the sour cream.
CCP: Heat to 155 degrees F or higher for 17 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations.
Portion 1 cup of soup using 8 ounce ladle per serving. Each portion provides ½ oz. eq. meat/meat alternate and 1 cup starchy vegetable.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours.
Use USDA Foods products when available.
Canned whole potatoes may be used instead of whole, fresh potatoes. Use the "Food Buying Guide for School Meal Programs" to determine amount of potatoes or other altered ingredients to use.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals" provides seasoning and serving ideas for soups.
Please note that soup only provides ½ oz. eq. of meat/meat alternate, so it does not meet the daily minimum requirements for meat/meat alternate quantity. Menu planners may want to offer a sandwich with this item to meet the minimum meat/meat alternate requirements.
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