CREAM OF POTATO SOUP (INSTANT POTATOES)

Ingredients

Ingredient Weight Measure Issue
CHICKEN BROTH 2 gal 3 qts
ONIONS,FRESH,CHOPPED 2-1/8 lbs 1 qts 2 cup 2-1/3 lbs
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
WATER 16-3/4 lbs 2 gal
MILK,NONFAT,DRY 1-1/3 lbs 2 qts 3/4 cup
PARSLEY,DEHYDRATED,FLAKED 3/8 oz 1/2 cup
POTATO,WHITE,INSTANT,GRANULES 1 lbs 2 qts 1 cup

Method

1 Prepare broth according to package directions. Combine chicken broth, onions, and pepper in a steam jacketed kettle or stock pot.
Bring to a boil. Reduce heat; cover; simmer for 10 minutes or until onions are tender.
2 Reconstitute milk; stir milk and parsley into soup. Bring to a simmer.
3 Stir potatoes rapidly into soup. Mix until smooth. Simmer for 5 minutes, stirring occasionally.
4 CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
51 cal 8 g 3 g 1 g 2 mg 768 mg 89 mg

Portion

1 Cup

Yield

100


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