Potato Soup

Cook Time: 60 Min.

Serving Size: 6 fl oz Makes: 10/25/50/100 Servings Cook Method: Simmer Cook Temp.: 135°F

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Nutritional Content

Allergens: milk, soy, wheat

Calories: 130 Kcal

Carbohydrates: 24 g

Protein: 3 g

Total Fat: 3 g

Calcium: 20 mg

Sodium: 135 mg

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Ingredients

10 Servings

• 2 Tbsp vegetable base, low sodium, paste

• 1 1/2 Qt water

• 2 lb potato, Russet/Baking, fresh, peeled & cubed

• 1/8 tsp pepper, white

• 1/2 cup onion, yellow, chopped fine

• 1/3 cup celery, fresh, chopped fine

• 3/4 tsp garlic, whole, fresh, minced

• 2 Tbsp margarine

• 2 Tbsp, 3 tsp all purpose flour

25 Servings

• 1/3 cup vegetable base, low sodium, paste

• 1 Gal water

• 5 lb potato, Russet/Baking, fresh, peeled & cubed

• 1/8 tsp pepper, white

• 1 1/3 cup onion, yellow, chopped fine

• 1 cup celery, fresh, chopped fine

• 2 tsp garlic, whole, fresh, minced

• 1/3 cup margarine

• 1/2 cup all purpose flour

50 Servings

• 2/3 cup vegetable base, low sodium, paste

• 2 Gal water

• 10 lb potato, Russet/Baking, fresh, peeled & cubed

• 1/4 tsp pepper, white

• 2 2/3 cup onion, yellow, chopped fine

• 2 cup celery, fresh, chopped fine

• 1 Tbsp 1 tsp garlic, whole, fresh, minced

• 2/3 cup margarine

• 1 cup all purpose flour

100 Servings

• 1 1/3 cup vegetable base, low sodium, paste

• 4 Gal water

• 20 lb potato, Russet/Baking, fresh, peeled & cubed

• 3/4 tsp pepper, white

• 1 1/4 Qt onion, yellow, chopped fine

• 3 3/4 cup celery, fresh, chopped fine

• 2 Tbsp 2 tsp garlic, whole, fresh, minced

• 1 1/4 cup margarine

• 1 3/4 cup all purpose flour

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Instructions

1. Wash hands before beginning to prepare & sanitize surfaces and equipment.

2. Dissolve base in water to make broth. Combine broth, potatoes, & pepper. Bring to a boil and simmer for 20 min.

3. Saute onions, celery, and garlic in margarine. Add flour to make a roux. Cook for 5 min. Stir into potato mixture. Continue to simmer for 30 additional min.

4. CCP- Maintain: Product held at >135F. Temperature should be taken every 2 hours during holding. * Maintaining at the proper temperature will present no food safety issue: long hot holding times can affect food quality.

5. CCP- Cool: Product must reach 135F to 70F within 2 hours and 70F to 40F within 4 hours.

6. CCP- Reheat: To internal temperature of 165F held for at least 15 seconds.
   
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