Potato Bacon Soup

Cook Time: 90 Min.

Serving Size: 6 fl oz Makes: 10/25/50/100 Servings Cook Method: Simmer Cook Temp.: 145°F

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Nutritional Content

Allergens: milk, wheat, soy

Calories: 130 Kcal

Carbohydrates: 21 g

Protein: 5 g

Total Fat: 4 g

Calcium: 125 mg

Sodium: 190 mg

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Ingredients

10 Servings

• 1 lb 10 oz potato, red, fresh, diced

• 1.5 oz bacon, port

• 1 Tbsp 2 tsp margarine

• 2 Tbsp 1 tsp all purpose flour

• 1/2 tsp salt

• 1/2 tsp pepper, white

• 1 1/4 tsp chicken base, low sodium, paste

• 3 1/4 cup water

• 3 /14 cup milk, 2%

• 3 Tbsp 1 tsp celery, fresh, minced

• 1/3 cup onion, yellow, minced

25 Servings

• 4 lb potato, red, fresh, diced

• 4 oz bacon, port

• 1/4 cup margarine

• 1/3 cup all purpose flour

• 1 tsp salt

• 1 tsp pepper, white

• 1 Tbsp chicken base, low sodium, paste

• 2 Qt water

• 2 Qt cup milk, 2%

• 1/2 cup celery, fresh, minced

• 3/4 cup onion, yellow, minced

50 Servings

• 8 lb potato, red, fresh, diced

• 8 oz bacon, port

• 1/2 cup margarine

• 3/4 cup all purpose flour

• 2 tsp salt

• 2 tsp pepper, white

• 2 Tbsp chicken base, low sodium, paste

• 1 gal water

• 1 gal cup milk, 2%

• 1 cup celery, fresh, minced

• 1 1/2 cup onion, yellow, minced

100 Servings

• 16 lb potato, red, fresh, diced

• 1 lb bacon, port

• 1 cup margarine

• 1 1/2 cup all purpose flour

• 1 Tbsp 1 tsp salt

• 1 Tbsp 1 tsp pepper, white

• 1/4 cup chicken base, low sodium, paste

• 2 gal water

• 2 gal cup milk, 2%

• 2 cup celery, fresh, minced

• 3 cup onion, yellow, minced

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Instructions

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

2. Peel & dice potatoes. Steam or boil potatoes until tender. CCP -- Maintain >135F/57C.

3. Fry bacon until crisp. Drain well. Mince bacon. CCP -- Maintain <40F/4C until ready to use.

4. Melt margarine. Add flour and seasoning. Blend well and heat until well mixed.

5. Add base, water, and milk, stirring constantly. Simmer for 10 min.

6. Add potatoes, bacon, onion, and celery. Heat to *internal temp >145F/63C for 15 sec.

7. Cook Time: 1 1/2 hr

8. 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.

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

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