Source: U.S. Department of Defence
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Cream of Potato Soup (Dehydrated Sliced Potatoes)
Source: U.S. Department of Defence | |
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 SOUPS No.P 015 00
CREAM OF POTATO SOUP (DEHYDRATED SLICED POTATOES)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
63 cal
10 g
4g
1g
2 mg
1162 mg
96 mg
Ingredient
Weight
Measure
Issue
CHICKEN BROTH
4 gal 1 qts
POTATO,WHITE,DEHYDRATED,SLICED
5 lbs
ONIONS,FRESH,CHOPPED
3-1/8 lbs
2 qts 1 cup
3-1/2 lbs
1/8 oz
1/3 tsp
PEPPER,BLACK,GROUND
WATER,WARM
16-3/4 lbs
2 gal
1-1/3 lbs
2 qts 3/4 cup
MILK,NONFAT,DRY
PARSLEY,DEHYDRATED,FLAKED
3/8 oz
1/2 cup
Method
1 Prepare broth according to package directions. Combine broth, potatoes, onions, and pepper in a steam jacketed kettle or stock pot.
Bring to a boil. Reduce heat, cover; simmer 1 hour, stirring occasionally. Break up or mash potatoes as necessary.
2 Reconstitute milk; stir milk and parsley into soup. Simmer for 5 minutes.
3 CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
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https://theodora.com/recipies/soups/cream_of_potato_soup_dehydrated_sliced_potatoes.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 1 Cup |
| Calories: | 63 cal |
| Carbohydrates: | 10 g |
| Protein: | 4g |
| Fat: | 1g |
| Cholesterol: | 2 mg |
| Sodium: | 1162 mg |
| Calcium: | 96 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHICKEN BROTH | 4 gal 1 qts | ||
| POTATO,WHITE,DEHYDRATED,SLICED | 5 lbs | ||
| ONIONS,FRESH,CHOPPED | 3-1/8 lbs | 2 qts 1 cup | 3-1/2 lbs |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp | |
| WATER,WARM | 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 |
| Method: | |
|
1 Prepare broth according to package directions. Combine broth, potatoes, onions, and pepper in a steam jacketed kettle or stock pot. Bring to a boil. Reduce heat, cover; simmer 1 hour, stirring occasionally. Break up or mash potatoes as necessary. 2 Reconstitute milk; stir milk and parsley into soup. Simmer for 5 minutes. 3 CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence