Source: MRS 2015
MRS: 808 — Soups (800s)

Loaded Baked Potato Soup

Meal Component Contribution:
½ oz. eq. meat/meat alternate, 1 cup starchy vegetable
Number of Portions: 100  Size of Portion: 1 cup
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Vegetables (Starchy)
  •  Meat/Meat Alternate
  •  Vegetables (Starchy)

Potato, Whole, Baking, Fresh, 100 Count, #4105
30  pounds
Margarine, Bulk, #1319
3  pounds
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
1  tablespoons
Pepper, Black, Ground, #2718
1  tablespoons
Cheese, American, Grated/Shredded, #1306
3  pounds + 4  ounces
Bacon, Sliced, Precooked, #1050
100  slices
Onions, Green Bunch, Fresh, #4010
1  pounds
Sour Cream, Cultured, MS
1  pints


Wash potatoes.  
Bake at 400 degrees F for 1 hour or until done.
Cool, then cube potatoes with skin on.


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.
Cook over medium heat, stirring until thick and bubbly.


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.

Production Notes

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.

Serving Notes

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.

Nutrients Per Serving
42.20 g
Dietary Fiber
3.33 g
13.39 g
556.04 mg
Total Fat
18.83 g
Sat. Fat
9.48 g
Trans Fat
0.00 g