Source: U.S. Department of Defence
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Cream of Potato Soup (Instant Potatoes)
Source: U.S. Department of Defence | |
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 SOUPS No.P 016 00
CREAM OF POTATO SOUP (INSTANT POTATOES)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
51 cal
8g
3g
1g
2 mg
768 mg
89 mg
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.
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| Yield: 100 | Portion: 1 Cup |
| Calories: | 51 cal |
| Carbohydrates: | 8g |
| Protein: | 3g |
| Fat: | 1g |
| Cholesterol: | 2 mg |
| Sodium: | 768 mg |
| Calcium: | 89 mg |
| 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. |
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