Cream of Potato Soup USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Our Cream of Potato Soup is a creamy, comforting combination of potatoes and spices in a creamy broth.
NSLP/SBP CREDITING INFORMATION
1 cup (8 fl oz spoodle) provides ⅜ cup starchy vegetable and ⅛ cup additional vegetable.
1.80 from 5 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/schools/Cream-of-Potato-Soup.pdf

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Ingredients
 

50 Servings

    Weight

    • 8 lb *Potatoes, red or white,fresh, unpeeled, 2′′ cubed
    • - - Water
    • - - Salt
    • 8 oz Margarine, trans-fat free
    • 5 oz Flour, whole-wheat
    • - - Milk, low-fat (1%)
    • - - Old Bay seasoning
    • - - Salt
    • - - Pepper, black or white, ground
    • 15 oz Corn (frozen),thawed, drained
    • 6 oz *Green onions, fresh, tops and bottoms, minced
    • - - Water
    • - - Chicken base

    Measure

    • 2 gal 1⅓ cups *Potatoes, red or white, fresh, unpeeled, 2″ cubed
    • 3 qt Water
    • 1 tsp Salt
    • 1 cup Margarine, trans-fat free
    • 1 cup 2 Tbsp Flour, whole-wheat
    • 1 gal 2½ cups Milk, low-fat (1%)
    • 3 Tbsp 1 tsp Old Bay seasoning
    • 2 tsp Salt
    • 2 tsp Pepper, black or white, ground
    • 1 qt 3 cups 1 Tbsp Corn (frozen), thawed, drained
    • ⅔ cup 1 Tbsp 1 tsp *Green onions, fresh, tops and bottoms, minced
    • 2 cups Water
    • 2 Tbsp 2 tsp Chicken base

    100 Servings

      Weight

      • 16 lb *Potatoes, red or white, fresh, unpeeled, 2″ cubed
      • - - Water
      • - - Salt
      • 1 lb Margarine, trans-fat free
      • 10 oz Flour, whole-wheat
      • - - Milk, low-fat (1%)
      • - - Old Bay seasoning
      • - - Salt
      • - - Pepper, black or white, ground
      • 1 lb 14 oz Corn (frozen), thawed, drained
      • 12 oz *Green onions, fresh, tops and bottoms, minced
      • - - Water
      • - - Chicken base

      Measure

      • 4 gal 2⅔ cups *Potatoes, red or white, fresh, unpeeled, 2″ cubed
      • 1 gal 2 qt Water
      • 2 tsp Salt
      • 2 cups Margarine, trans-fat free
      • 2¼ cups Flour, whole-wheat
      • 2 gal 1 qt 1 cup Milk, low-fat (1%)
      • ¼ cup 2 Tbsp 2 tsp Old Bay seasoning
      • 1 Tbsp 1 tsp Salt
      • 1 Tbsp 1 tsp Pepper, black or white, ground
      • 3 qt 2 cups 2 Tbsp Corn (frozen), thawed, drained
      • 1⅓ cup 2 Tbsp 2 tsp *Green onions, fresh, tops and bottoms, minced
      • 1 qt Water
      • ¼ cup 1 Tbsp 1 tsp Chicken base

      Quantity
       

      50 Servings

        Weight

        • 8 lb *Potatoes, red or white,fresh, unpeeled, 2′′ cubed
        • - - Water
        • - - Salt
        • 8 oz Margarine, trans-fat free
        • 5 oz Flour, whole-wheat
        • - - Milk, low-fat (1%)
        • - - Old Bay seasoning
        • - - Salt
        • - - Pepper, black or white, ground
        • 15 oz Corn (frozen),thawed, drained
        • 6 oz *Green onions, fresh, tops and bottoms, minced
        • - - Water
        • - - Chicken base

        Measure

        • 2 gal 1⅓ cups *Potatoes, red or white, fresh, unpeeled, 2″ cubed
        • 3 qt Water
        • 1 tsp Salt
        • 1 cup Margarine, trans-fat free
        • 1 cup 2 Tbsp Flour, whole-wheat
        • 1 gal 2½ cups Milk, low-fat (1%)
        • 3 Tbsp 1 tsp Old Bay seasoning
        • 2 tsp Salt
        • 2 tsp Pepper, black or white, ground
        • 1 qt 3 cups 1 Tbsp Corn (frozen), thawed, drained
        • ⅔ cup 1 Tbsp 1 tsp *Green onions, fresh, tops and bottoms, minced
        • 2 cups Water
        • 2 Tbsp 2 tsp Chicken base

        100 Servings

          Weight

          • 16 lb *Potatoes, red or white, fresh, unpeeled, 2″ cubed
          • - - Water
          • - - Salt
          • 1 lb Margarine, trans-fat free
          • 10 oz Flour, whole-wheat
          • - - Milk, low-fat (1%)
          • - - Old Bay seasoning
          • - - Salt
          • - - Pepper, black or white, ground
          • 1 lb 14 oz Corn (frozen), thawed, drained
          • 12 oz *Green onions, fresh, tops and bottoms, minced
          • - - Water
          • - - Chicken base

          Measure

          • 4 gal 2⅔ cups *Potatoes, red or white, fresh, unpeeled, 2″ cubed
          • 1 gal 2 qt Water
          • 2 tsp Salt
          • 2 cups Margarine, trans-fat free
          • 2¼ cups Flour, whole-wheat
          • 2 gal 1 qt 1 cup Milk, low-fat (1%)
          • ¼ cup 2 Tbsp 2 tsp Old Bay seasoning
          • 1 Tbsp 1 tsp Salt
          • 1 Tbsp 1 tsp Pepper, black or white, ground
          • 3 qt 2 cups 2 Tbsp Corn (frozen), thawed, drained
          • 1⅓ cup 2 Tbsp 2 tsp *Green onions, fresh, tops and bottoms, minced
          • 1 qt Water
          • ¼ cup 1 Tbsp 1 tsp Chicken base

          Ingredients
           

          50 Servings

            Weight

            • 8 lb *Potatoes, red or white,fresh, unpeeled, 2′′ cubed
            • - - Water
            • - - Salt
            • 8 oz Margarine, trans-fat free
            • 5 oz Flour, whole-wheat
            • - - Milk, low-fat (1%)
            • - - Old Bay seasoning
            • - - Salt
            • - - Pepper, black or white, ground
            • 15 oz Corn (frozen),thawed, drained
            • 6 oz *Green onions, fresh, tops and bottoms, minced
            • - - Water
            • - - Chicken base

            Measure

            • 2 gal 1⅓ cups *Potatoes, red or white, fresh, unpeeled, 2″ cubed
            • 3 qt Water
            • 1 tsp Salt
            • 1 cup Margarine, trans-fat free
            • 1 cup 2 Tbsp Flour, whole-wheat
            • 1 gal 2½ cups Milk, low-fat (1%)
            • 3 Tbsp 1 tsp Old Bay seasoning
            • 2 tsp Salt
            • 2 tsp Pepper, black or white, ground
            • 1 qt 3 cups 1 Tbsp Corn (frozen), thawed, drained
            • ⅔ cup 1 Tbsp 1 tsp *Green onions, fresh, tops and bottoms, minced
            • 2 cups Water
            • 2 Tbsp 2 tsp Chicken base

            100 Servings

              Weight

              • 16 lb *Potatoes, red or white, fresh, unpeeled, 2″ cubed
              • - - Water
              • - - Salt
              • 1 lb Margarine, trans-fat free
              • 10 oz Flour, whole-wheat
              • - - Milk, low-fat (1%)
              • - - Old Bay seasoning
              • - - Salt
              • - - Pepper, black or white, ground
              • 1 lb 14 oz Corn (frozen), thawed, drained
              • 12 oz *Green onions, fresh, tops and bottoms, minced
              • - - Water
              • - - Chicken base

              Measure

              • 4 gal 2⅔ cups *Potatoes, red or white, fresh, unpeeled, 2″ cubed
              • 1 gal 2 qt Water
              • 2 tsp Salt
              • 2 cups Margarine, trans-fat free
              • 2¼ cups Flour, whole-wheat
              • 2 gal 1 qt 1 cup Milk, low-fat (1%)
              • ¼ cup 2 Tbsp 2 tsp Old Bay seasoning
              • 1 Tbsp 1 tsp Salt
              • 1 Tbsp 1 tsp Pepper, black or white, ground
              • 3 qt 2 cups 2 Tbsp Corn (frozen), thawed, drained
              • 1⅓ cup 2 Tbsp 2 tsp *Green onions, fresh, tops and bottoms, minced
              • 1 qt Water
              • ¼ cup 1 Tbsp 1 tsp Chicken base

              Quantity
               

              50 Servings

                Weight

                • 8 lb *Potatoes, red or white,fresh, unpeeled, 2′′ cubed
                • - - Water
                • - - Salt
                • 8 oz Margarine, trans-fat free
                • 5 oz Flour, whole-wheat
                • - - Milk, low-fat (1%)
                • - - Old Bay seasoning
                • - - Salt
                • - - Pepper, black or white, ground
                • 15 oz Corn (frozen),thawed, drained
                • 6 oz *Green onions, fresh, tops and bottoms, minced
                • - - Water
                • - - Chicken base

                Measure

                • 2 gal 1⅓ cups *Potatoes, red or white, fresh, unpeeled, 2″ cubed
                • 3 qt Water
                • 1 tsp Salt
                • 1 cup Margarine, trans-fat free
                • 1 cup 2 Tbsp Flour, whole-wheat
                • 1 gal 2½ cups Milk, low-fat (1%)
                • 3 Tbsp 1 tsp Old Bay seasoning
                • 2 tsp Salt
                • 2 tsp Pepper, black or white, ground
                • 1 qt 3 cups 1 Tbsp Corn (frozen), thawed, drained
                • ⅔ cup 1 Tbsp 1 tsp *Green onions, fresh, tops and bottoms, minced
                • 2 cups Water
                • 2 Tbsp 2 tsp Chicken base

                100 Servings

                  Weight

                  • 16 lb *Potatoes, red or white, fresh, unpeeled, 2″ cubed
                  • - - Water
                  • - - Salt
                  • 1 lb Margarine, trans-fat free
                  • 10 oz Flour, whole-wheat
                  • - - Milk, low-fat (1%)
                  • - - Old Bay seasoning
                  • - - Salt
                  • - - Pepper, black or white, ground
                  • 1 lb 14 oz Corn (frozen), thawed, drained
                  • 12 oz *Green onions, fresh, tops and bottoms, minced
                  • - - Water
                  • - - Chicken base

                  Measure

                  • 4 gal 2⅔ cups *Potatoes, red or white, fresh, unpeeled, 2″ cubed
                  • 1 gal 2 qt Water
                  • 2 tsp Salt
                  • 2 cups Margarine, trans-fat free
                  • 2¼ cups Flour, whole-wheat
                  • 2 gal 1 qt 1 cup Milk, low-fat (1%)
                  • ¼ cup 2 Tbsp 2 tsp Old Bay seasoning
                  • 1 Tbsp 1 tsp Salt
                  • 1 Tbsp 1 tsp Pepper, black or white, ground
                  • 3 qt 2 cups 2 Tbsp Corn (frozen), thawed, drained
                  • 1⅓ cup 2 Tbsp 2 tsp *Green onions, fresh, tops and bottoms, minced
                  • 1 qt Water
                  • ¼ cup 1 Tbsp 1 tsp Chicken base
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 8 lb *Potatoes, red or white,fresh, unpeeled, 2′′ cubed
                    • - - Water
                    • - - Salt
                    • 8 oz Margarine, trans-fat free
                    • 5 oz Flour, whole-wheat
                    • - - Milk, low-fat (1%)
                    • - - Old Bay seasoning
                    • - - Salt
                    • - - Pepper, black or white, ground
                    • 15 oz Corn (frozen),thawed, drained
                    • 6 oz *Green onions, fresh, tops and bottoms, minced
                    • - - Water
                    • - - Chicken base

                    Measure

                    • 2 gal 1⅓ cups *Potatoes, red or white, fresh, unpeeled, 2″ cubed
                    • 3 qt Water
                    • 1 tsp Salt
                    • 1 cup Margarine, trans-fat free
                    • 1 cup 2 Tbsp Flour, whole-wheat
                    • 1 gal 2½ cups Milk, low-fat (1%)
                    • 3 Tbsp 1 tsp Old Bay seasoning
                    • 2 tsp Salt
                    • 2 tsp Pepper, black or white, ground
                    • 1 qt 3 cups 1 Tbsp Corn (frozen), thawed, drained
                    • ⅔ cup 1 Tbsp 1 tsp *Green onions, fresh, tops and bottoms, minced
                    • 2 cups Water
                    • 2 Tbsp 2 tsp Chicken base

                    100 Servings

                      Weight

                      • 16 lb *Potatoes, red or white, fresh, unpeeled, 2″ cubed
                      • - - Water
                      • - - Salt
                      • 1 lb Margarine, trans-fat free
                      • 10 oz Flour, whole-wheat
                      • - - Milk, low-fat (1%)
                      • - - Old Bay seasoning
                      • - - Salt
                      • - - Pepper, black or white, ground
                      • 1 lb 14 oz Corn (frozen), thawed, drained
                      • 12 oz *Green onions, fresh, tops and bottoms, minced
                      • - - Water
                      • - - Chicken base

                      Measure

                      • 4 gal 2⅔ cups *Potatoes, red or white, fresh, unpeeled, 2″ cubed
                      • 1 gal 2 qt Water
                      • 2 tsp Salt
                      • 2 cups Margarine, trans-fat free
                      • 2¼ cups Flour, whole-wheat
                      • 2 gal 1 qt 1 cup Milk, low-fat (1%)
                      • ¼ cup 2 Tbsp 2 tsp Old Bay seasoning
                      • 1 Tbsp 1 tsp Salt
                      • 1 Tbsp 1 tsp Pepper, black or white, ground
                      • 3 qt 2 cups 2 Tbsp Corn (frozen), thawed, drained
                      • 1⅓ cup 2 Tbsp 2 tsp *Green onions, fresh, tops and bottoms, minced
                      • 1 qt Water
                      • ¼ cup 1 Tbsp 1 tsp Chicken base

                      Quantity
                       

                      50 Servings

                        Weight

                        • 8 lb *Potatoes, red or white,fresh, unpeeled, 2′′ cubed
                        • - - Water
                        • - - Salt
                        • 8 oz Margarine, trans-fat free
                        • 5 oz Flour, whole-wheat
                        • - - Milk, low-fat (1%)
                        • - - Old Bay seasoning
                        • - - Salt
                        • - - Pepper, black or white, ground
                        • 15 oz Corn (frozen),thawed, drained
                        • 6 oz *Green onions, fresh, tops and bottoms, minced
                        • - - Water
                        • - - Chicken base

                        Measure

                        • 2 gal 1⅓ cups *Potatoes, red or white, fresh, unpeeled, 2″ cubed
                        • 3 qt Water
                        • 1 tsp Salt
                        • 1 cup Margarine, trans-fat free
                        • 1 cup 2 Tbsp Flour, whole-wheat
                        • 1 gal 2½ cups Milk, low-fat (1%)
                        • 3 Tbsp 1 tsp Old Bay seasoning
                        • 2 tsp Salt
                        • 2 tsp Pepper, black or white, ground
                        • 1 qt 3 cups 1 Tbsp Corn (frozen), thawed, drained
                        • ⅔ cup 1 Tbsp 1 tsp *Green onions, fresh, tops and bottoms, minced
                        • 2 cups Water
                        • 2 Tbsp 2 tsp Chicken base

                        100 Servings

                          Weight

                          • 16 lb *Potatoes, red or white, fresh, unpeeled, 2″ cubed
                          • - - Water
                          • - - Salt
                          • 1 lb Margarine, trans-fat free
                          • 10 oz Flour, whole-wheat
                          • - - Milk, low-fat (1%)
                          • - - Old Bay seasoning
                          • - - Salt
                          • - - Pepper, black or white, ground
                          • 1 lb 14 oz Corn (frozen), thawed, drained
                          • 12 oz *Green onions, fresh, tops and bottoms, minced
                          • - - Water
                          • - - Chicken base

                          Measure

                          • 4 gal 2⅔ cups *Potatoes, red or white, fresh, unpeeled, 2″ cubed
                          • 1 gal 2 qt Water
                          • 2 tsp Salt
                          • 2 cups Margarine, trans-fat free
                          • 2¼ cups Flour, whole-wheat
                          • 2 gal 1 qt 1 cup Milk, low-fat (1%)
                          • ¼ cup 2 Tbsp 2 tsp Old Bay seasoning
                          • 1 Tbsp 1 tsp Salt
                          • 1 Tbsp 1 tsp Pepper, black or white, ground
                          • 3 qt 2 cups 2 Tbsp Corn (frozen), thawed, drained
                          • 1⅓ cup 2 Tbsp 2 tsp *Green onions, fresh, tops and bottoms, minced
                          • 1 qt Water
                          • ¼ cup 1 Tbsp 1 tsp Chicken base
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 8 lb *Potatoes, red or white,fresh, unpeeled, 2′′ cubed
                            • - - Water
                            • - - Salt
                            • 8 oz Margarine, trans-fat free
                            • 5 oz Flour, whole-wheat
                            • - - Milk, low-fat (1%)
                            • - - Old Bay seasoning
                            • - - Salt
                            • - - Pepper, black or white, ground
                            • 15 oz Corn (frozen),thawed, drained
                            • 6 oz *Green onions, fresh, tops and bottoms, minced
                            • - - Water
                            • - - Chicken base

                            Measure

                            • 2 gal 1⅓ cups *Potatoes, red or white, fresh, unpeeled, 2″ cubed
                            • 3 qt Water
                            • 1 tsp Salt
                            • 1 cup Margarine, trans-fat free
                            • 1 cup 2 Tbsp Flour, whole-wheat
                            • 1 gal 2½ cups Milk, low-fat (1%)
                            • 3 Tbsp 1 tsp Old Bay seasoning
                            • 2 tsp Salt
                            • 2 tsp Pepper, black or white, ground
                            • 1 qt 3 cups 1 Tbsp Corn (frozen), thawed, drained
                            • ⅔ cup 1 Tbsp 1 tsp *Green onions, fresh, tops and bottoms, minced
                            • 2 cups Water
                            • 2 Tbsp 2 tsp Chicken base

                            100 Servings

                              Weight

                              • 16 lb *Potatoes, red or white, fresh, unpeeled, 2″ cubed
                              • - - Water
                              • - - Salt
                              • 1 lb Margarine, trans-fat free
                              • 10 oz Flour, whole-wheat
                              • - - Milk, low-fat (1%)
                              • - - Old Bay seasoning
                              • - - Salt
                              • - - Pepper, black or white, ground
                              • 1 lb 14 oz Corn (frozen), thawed, drained
                              • 12 oz *Green onions, fresh, tops and bottoms, minced
                              • - - Water
                              • - - Chicken base

                              Measure

                              • 4 gal 2⅔ cups *Potatoes, red or white, fresh, unpeeled, 2″ cubed
                              • 1 gal 2 qt Water
                              • 2 tsp Salt
                              • 2 cups Margarine, trans-fat free
                              • 2¼ cups Flour, whole-wheat
                              • 2 gal 1 qt 1 cup Milk, low-fat (1%)
                              • ¼ cup 2 Tbsp 2 tsp Old Bay seasoning
                              • 1 Tbsp 1 tsp Salt
                              • 1 Tbsp 1 tsp Pepper, black or white, ground
                              • 3 qt 2 cups 2 Tbsp Corn (frozen), thawed, drained
                              • 1⅓ cup 2 Tbsp 2 tsp *Green onions, fresh, tops and bottoms, minced
                              • 1 qt Water
                              • ¼ cup 1 Tbsp 1 tsp Chicken base

                              Quantity
                               

                              50 Servings

                                Weight

                                • 8 lb *Potatoes, red or white,fresh, unpeeled, 2′′ cubed
                                • - - Water
                                • - - Salt
                                • 8 oz Margarine, trans-fat free
                                • 5 oz Flour, whole-wheat
                                • - - Milk, low-fat (1%)
                                • - - Old Bay seasoning
                                • - - Salt
                                • - - Pepper, black or white, ground
                                • 15 oz Corn (frozen),thawed, drained
                                • 6 oz *Green onions, fresh, tops and bottoms, minced
                                • - - Water
                                • - - Chicken base

                                Measure

                                • 2 gal 1⅓ cups *Potatoes, red or white, fresh, unpeeled, 2″ cubed
                                • 3 qt Water
                                • 1 tsp Salt
                                • 1 cup Margarine, trans-fat free
                                • 1 cup 2 Tbsp Flour, whole-wheat
                                • 1 gal 2½ cups Milk, low-fat (1%)
                                • 3 Tbsp 1 tsp Old Bay seasoning
                                • 2 tsp Salt
                                • 2 tsp Pepper, black or white, ground
                                • 1 qt 3 cups 1 Tbsp Corn (frozen), thawed, drained
                                • ⅔ cup 1 Tbsp 1 tsp *Green onions, fresh, tops and bottoms, minced
                                • 2 cups Water
                                • 2 Tbsp 2 tsp Chicken base

                                100 Servings

                                  Weight

                                  • 16 lb *Potatoes, red or white, fresh, unpeeled, 2″ cubed
                                  • - - Water
                                  • - - Salt
                                  • 1 lb Margarine, trans-fat free
                                  • 10 oz Flour, whole-wheat
                                  • - - Milk, low-fat (1%)
                                  • - - Old Bay seasoning
                                  • - - Salt
                                  • - - Pepper, black or white, ground
                                  • 1 lb 14 oz Corn (frozen), thawed, drained
                                  • 12 oz *Green onions, fresh, tops and bottoms, minced
                                  • - - Water
                                  • - - Chicken base

                                  Measure

                                  • 4 gal 2⅔ cups *Potatoes, red or white, fresh, unpeeled, 2″ cubed
                                  • 1 gal 2 qt Water
                                  • 2 tsp Salt
                                  • 2 cups Margarine, trans-fat free
                                  • 2¼ cups Flour, whole-wheat
                                  • 2 gal 1 qt 1 cup Milk, low-fat (1%)
                                  • ¼ cup 2 Tbsp 2 tsp Old Bay seasoning
                                  • 1 Tbsp 1 tsp Salt
                                  • 1 Tbsp 1 tsp Pepper, black or white, ground
                                  • 3 qt 2 cups 2 Tbsp Corn (frozen), thawed, drained
                                  • 1⅓ cup 2 Tbsp 2 tsp *Green onions, fresh, tops and bottoms, minced
                                  • 1 qt Water
                                  • ¼ cup 1 Tbsp 1 tsp Chicken base
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 8 lb *Potatoes, red or white,fresh, unpeeled, 2′′ cubed
                                    • - - Water
                                    • - - Salt
                                    • 8 oz Margarine, trans-fat free
                                    • 5 oz Flour, whole-wheat
                                    • - - Milk, low-fat (1%)
                                    • - - Old Bay seasoning
                                    • - - Salt
                                    • - - Pepper, black or white, ground
                                    • 15 oz Corn (frozen),thawed, drained
                                    • 6 oz *Green onions, fresh, tops and bottoms, minced
                                    • - - Water
                                    • - - Chicken base

                                    Measure

                                    • 2 gal 1⅓ cups *Potatoes, red or white, fresh, unpeeled, 2″ cubed
                                    • 3 qt Water
                                    • 1 tsp Salt
                                    • 1 cup Margarine, trans-fat free
                                    • 1 cup 2 Tbsp Flour, whole-wheat
                                    • 1 gal 2½ cups Milk, low-fat (1%)
                                    • 3 Tbsp 1 tsp Old Bay seasoning
                                    • 2 tsp Salt
                                    • 2 tsp Pepper, black or white, ground
                                    • 1 qt 3 cups 1 Tbsp Corn (frozen), thawed, drained
                                    • ⅔ cup 1 Tbsp 1 tsp *Green onions, fresh, tops and bottoms, minced
                                    • 2 cups Water
                                    • 2 Tbsp 2 tsp Chicken base

                                    100 Servings

                                      Weight

                                      • 16 lb *Potatoes, red or white, fresh, unpeeled, 2″ cubed
                                      • - - Water
                                      • - - Salt
                                      • 1 lb Margarine, trans-fat free
                                      • 10 oz Flour, whole-wheat
                                      • - - Milk, low-fat (1%)
                                      • - - Old Bay seasoning
                                      • - - Salt
                                      • - - Pepper, black or white, ground
                                      • 1 lb 14 oz Corn (frozen), thawed, drained
                                      • 12 oz *Green onions, fresh, tops and bottoms, minced
                                      • - - Water
                                      • - - Chicken base

                                      Measure

                                      • 4 gal 2⅔ cups *Potatoes, red or white, fresh, unpeeled, 2″ cubed
                                      • 1 gal 2 qt Water
                                      • 2 tsp Salt
                                      • 2 cups Margarine, trans-fat free
                                      • 2¼ cups Flour, whole-wheat
                                      • 2 gal 1 qt 1 cup Milk, low-fat (1%)
                                      • ¼ cup 2 Tbsp 2 tsp Old Bay seasoning
                                      • 1 Tbsp 1 tsp Salt
                                      • 1 Tbsp 1 tsp Pepper, black or white, ground
                                      • 3 qt 2 cups 2 Tbsp Corn (frozen), thawed, drained
                                      • 1⅓ cup 2 Tbsp 2 tsp *Green onions, fresh, tops and bottoms, minced
                                      • 1 qt Water
                                      • ¼ cup 1 Tbsp 1 tsp Chicken base

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 8 lb *Potatoes, red or white,fresh, unpeeled, 2′′ cubed
                                        • - - Water
                                        • - - Salt
                                        • 8 oz Margarine, trans-fat free
                                        • 5 oz Flour, whole-wheat
                                        • - - Milk, low-fat (1%)
                                        • - - Old Bay seasoning
                                        • - - Salt
                                        • - - Pepper, black or white, ground
                                        • 15 oz Corn (frozen),thawed, drained
                                        • 6 oz *Green onions, fresh, tops and bottoms, minced
                                        • - - Water
                                        • - - Chicken base

                                        Measure

                                        • 2 gal 1⅓ cups *Potatoes, red or white, fresh, unpeeled, 2″ cubed
                                        • 3 qt Water
                                        • 1 tsp Salt
                                        • 1 cup Margarine, trans-fat free
                                        • 1 cup 2 Tbsp Flour, whole-wheat
                                        • 1 gal 2½ cups Milk, low-fat (1%)
                                        • 3 Tbsp 1 tsp Old Bay seasoning
                                        • 2 tsp Salt
                                        • 2 tsp Pepper, black or white, ground
                                        • 1 qt 3 cups 1 Tbsp Corn (frozen), thawed, drained
                                        • ⅔ cup 1 Tbsp 1 tsp *Green onions, fresh, tops and bottoms, minced
                                        • 2 cups Water
                                        • 2 Tbsp 2 tsp Chicken base

                                        100 Servings

                                          Weight

                                          • 16 lb *Potatoes, red or white, fresh, unpeeled, 2″ cubed
                                          • - - Water
                                          • - - Salt
                                          • 1 lb Margarine, trans-fat free
                                          • 10 oz Flour, whole-wheat
                                          • - - Milk, low-fat (1%)
                                          • - - Old Bay seasoning
                                          • - - Salt
                                          • - - Pepper, black or white, ground
                                          • 1 lb 14 oz Corn (frozen), thawed, drained
                                          • 12 oz *Green onions, fresh, tops and bottoms, minced
                                          • - - Water
                                          • - - Chicken base

                                          Measure

                                          • 4 gal 2⅔ cups *Potatoes, red or white, fresh, unpeeled, 2″ cubed
                                          • 1 gal 2 qt Water
                                          • 2 tsp Salt
                                          • 2 cups Margarine, trans-fat free
                                          • 2¼ cups Flour, whole-wheat
                                          • 2 gal 1 qt 1 cup Milk, low-fat (1%)
                                          • ¼ cup 2 Tbsp 2 tsp Old Bay seasoning
                                          • 1 Tbsp 1 tsp Salt
                                          • 1 Tbsp 1 tsp Pepper, black or white, ground
                                          • 3 qt 2 cups 2 Tbsp Corn (frozen), thawed, drained
                                          • 1⅓ cup 2 Tbsp 2 tsp *Green onions, fresh, tops and bottoms, minced
                                          • 1 qt Water
                                          • ¼ cup 1 Tbsp 1 tsp Chicken base
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Place potatoes in a large stock pot.
                                          • Add water and salt. Simmer uncovered over medium–high heat until potatoes are soft.
                                          • Drain potatoes in a colander. Set aside for step 6.
                                          • In a large stock pot, add margarine and flour. Stir well until mixture forms into a paste.
                                          • Add milk. Stir constantly. Simmer uncovered over medium heat for 8–10 minutes.
                                          • Add potatoes. Purée ingredients in stock pot with a bermixer for 3–5 minutes until mixture has a smooth consistency.
                                          • Add Old Bay seasoning, salt, pepper, corn, green onions, water, and chicken base. Simmer uncovered over medium heat for 3–5 minutes.
                                          • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
                                          • Pour 1 gal 1 qt 1 cup (about 10 lb 10½ oz) soup into a half steam table pan (12¾′′ x 10½′′ x 6′′).
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • Critical Control Point: Hold for hot service at 135 °F or higher.
                                          • Portion with 8 fl oz ladle (1 cup).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Cream of Potato Soup USDA Recipe for Schools
                                          Amount Per Serving 1 cup (8 fl oz ladle).
                                          Calories 127 Calories from Fat 27
                                          % Daily Value*
                                          Total Fat 3g5%
                                          Saturated Fat 1g6%
                                          Cholesterol 4mg1%
                                          Sodium 304mg13%
                                          Potassium 526mg15%
                                          Total Carbohydrate 20g7%
                                          Dietary Fiber 2g8%
                                          Total Sugars 5g6%
                                          Protein 5g10%
                                          Vitamin D 36IU240%
                                          Calcium 129mg13%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide
                                          50 Servings:
                                          Green onions: 8 oz
                                          Potatoes: 8 lb 4 oz
                                          100 Servings:
                                          Green onions: 1 lb
                                          Potatoes: 16 lb 8 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process #2: Same-Day Service.
                                          Yield / Volume
                                          50 Servings:
                                          About 21 lb 5 oz
                                          About 2 gal 2 qt 2⅔ cups/2 steam table pans (12¾″ x 10½″ x 6″)
                                          100 Servings:
                                          About 42 lb 10 oz
                                          About 5 gal 1 qt 1¼ cups/4 steam table pans (12¾″ x 10½″ x 6″)