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.
1 cup (8 fl oz spoodle) provides ⅜ cup starchy vegetable and ⅛ cup additional vegetable.
1.80 from 5 votes

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  • 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 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


*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″)