MEASURE (FOR 100 SERVINGS)
Potato, Whole, Baking, Fresh, 100 Count, #4105
Margarine, Bulk, #1319
Flour, All Purpose, Enriched, #2011
1 1/2 quarts
Milk, Dry, Nonfat Powder, #2019
1 quarts + 1 cups
Water, Municipal, Mississippi
3 quarts + 3 cups
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
Reconstitute milk according to package directions.
Melt margarine on low heat, then add flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk.
Stir in potatoes, salt, pepper, cheese, bacon, and green onions. Cook until heated, do not boil. Stir in sour cream.
CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.
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. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.
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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