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Loaded Baked Potato Soup
1/2 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)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Potato, Whole, Baking, Fresh, 5-7 Oz., #627 | 30 pound(s) |
Margarine, Bulk, #119 | 3 pound(s) |
Flour, All Purpose, Enriched, #358 | 1 1/2 quart(s) |
Milk, Dry, Nonfat Powder, #376 | 1 quart(s) + 1 cup(s) |
Water, Municipal, Mississippi | 3 quart(s) + 3 cup(s) |
Salt, Table, #343 | 1 tablespoon(s) |
Pepper, Black, Ground, #336 | 1 tablespoon(s) |
Cheese, American, Grated/Shredded, #60 | 3 pound(s) + 4 ounce(s) |
Bacon, Sliced, Precooked, #121 | 100 slice(s) |
Onions, Green Bunch, Fresh, #640 | 1 pound(s) |
Sour Cream, Cultured, MS #16 | 1 pint(s) |
DIRECTIONS
1. | Wash potatoes. |
2. | Reconstitute milk according to package directions. |
3. | Melt margarine on low heat, then add flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk. |
4. | 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. |
5. | Portion 1 cup of soup using 8 ounce ladle per serving. Each portion provides 1/2 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 commodity products when available.
Serving Notes
Please note that soup only provides 1/2 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.