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Creamy Broccoli Potato Soup State(Illinois) Child Nutrition Agency Developed Recipe

This creamy soup features a potato base and steamed broccoli topped with savory turkey bacon and oyster crackers.
Recipe Project Name: Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Illinois State Board of Education
NSLP/SBP crediting information:
1 cup provides ⅛ cup starchy vegetable, ⅛ cup dark green vegetable, ¼ cup additional vegetable.
Prep Time45 minutes
Cook Time40 minutes
Total Time1 hour 25 minutes
Keyword: TNTG state recipes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch
Conventional Meal Category: Soup, Main Dish (Entrée)
Program Meal Component: Vegetables
Vegetable Subgroup: Starchy Vegetables, Dark Green Vegetable, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Sauté, Steam, Simmer
Season: Summer, Fall, Spring, Winter
Calories: 171

Ingredients

50 Servings

    Weight

    • - - Olive oil
    • 1 lb 8 oz *Onions, white, fresh, diced
    • 1 lb 8 oz *Celery, fresh, diced
    • 2 oz Garlic, minced
    • - - Smoked paprika
    • - - Black pepper
    • 5 lb *Potatoes, Yukon gold, raw, peeled, diced
    • - - Chicken broth, low sodium
    • - - Evaporated milk, nonfat
    • 4 lb Broccoli, fresh, florets
    • 1 lb Turkey bacon, low sodium, chopped
    • 1 lb 9 oz Oyster crackers, low sodium, ½-ounce packages

    Measure

    • ¼ cup Olive oil
    • - - *Onions, white, fresh, diced
    • - - *Celery, fresh, diced
    • ¼ cup Garlic, minced
    • ¼ cup Smoked paprika
    • 1 Tbsp 1 tsp Black pepper
    • - - *Potatoes, Yukon gold,raw, peeled, diced
    • 1 gal 2 qt Chicken broth, low sodium
    • 1 qt Evaporated milk, nonfat
    • - - Broccoli, fresh, florets
    • - - Turkey bacon, low sodium, chopped
    • 50 each Oyster crackers, low sodium, ½-ounce packages

    100 Servings

      Weight

      • - - Olive oil
      • 3 lb *Onions, white, fresh, diced
      • 3 lb *Celery, fresh, diced
      • 4 oz Garlic, minced
      • - - Smoked paprika
      • - - Black pepper
      • 10 lb *Potatoes, Yukon gold,raw, peeled, diced
      • - - Chicken broth, low sodium
      • - - Evaporated milk, nonfat
      • 8 lb Broccoli, fresh, florets
      • 2 lb Turkey bacon, low sodium, chopped
      • 3 lb 2 oz Oyster crackers, low sodium, ½-ounce packages

      Measure

      • ½ cup Olive oil
      • - - *Onions, white, fresh, diced
      • - - *Celery, fresh, diced
      • ½ cup Garlic, minced
      • ½ cup Smoked paprika
      • 2 Tbsp 2 tsp Black pepper
      • - - *Potatoes, Yukon gold,raw, peeled, diced
      • 3 gal Chicken broth, low sodium
      • 2 qt Evaporated milk, nonfat
      • - - Broccoli, fresh, florets
      • - - Turkey bacon, low sodium, chopped
      • 100 each Oyster crackers, low sodium, ½-ounce packages

      -

      50 Servings

        Weight

        • - - Olive oil
        • 1 lb 8 oz *Onions, white, fresh, diced
        • 1 lb 8 oz *Celery, fresh, diced
        • 2 oz Garlic, minced
        • - - Smoked paprika
        • - - Black pepper
        • 5 lb *Potatoes, Yukon gold, raw, peeled, diced
        • - - Chicken broth, low sodium
        • - - Evaporated milk, nonfat
        • 4 lb Broccoli, fresh, florets
        • 1 lb Turkey bacon, low sodium, chopped
        • 1 lb 9 oz Oyster crackers, low sodium, ½-ounce packages

        Measure

        • ¼ cup Olive oil
        • - - *Onions, white, fresh, diced
        • - - *Celery, fresh, diced
        • ¼ cup Garlic, minced
        • ¼ cup Smoked paprika
        • 1 Tbsp 1 tsp Black pepper
        • - - *Potatoes, Yukon gold,raw, peeled, diced
        • 1 gal 2 qt Chicken broth, low sodium
        • 1 qt Evaporated milk, nonfat
        • - - Broccoli, fresh, florets
        • - - Turkey bacon, low sodium, chopped
        • 50 each Oyster crackers, low sodium, ½-ounce packages

        100 Servings

          Weight

          • - - Olive oil
          • 3 lb *Onions, white, fresh, diced
          • 3 lb *Celery, fresh, diced
          • 4 oz Garlic, minced
          • - - Smoked paprika
          • - - Black pepper
          • 10 lb *Potatoes, Yukon gold,raw, peeled, diced
          • - - Chicken broth, low sodium
          • - - Evaporated milk, nonfat
          • 8 lb Broccoli, fresh, florets
          • 2 lb Turkey bacon, low sodium, chopped
          • 3 lb 2 oz Oyster crackers, low sodium, ½-ounce packages

          Measure

          • ½ cup Olive oil
          • - - *Onions, white, fresh, diced
          • - - *Celery, fresh, diced
          • ½ cup Garlic, minced
          • ½ cup Smoked paprika
          • 2 Tbsp 2 tsp Black pepper
          • - - *Potatoes, Yukon gold,raw, peeled, diced
          • 3 gal Chicken broth, low sodium
          • 2 qt Evaporated milk, nonfat
          • - - Broccoli, fresh, florets
          • - - Turkey bacon, low sodium, chopped
          • 100 each Oyster crackers, low sodium, ½-ounce packages

          Instructions

          • Place olive oil in a two-gallon soup pot over medium-low heat, or in a steam jacketed kettle or tilt skillet set to 220 °F.
          • Add onions and celery to the pot, cover, and cook until translucent. Stir often.
          • Add garlic, smoked paprika, and black pepper to the pot and cook for another minute. Stir occasionally.
          • Add potatoes and chicken broth to the pot with the vegetables and bring to a simmer.
          • Once simmering, cook potatoes for approximately 15-18 minutes until potatoes are fully cooked and begin to fall apart.
            Critical Control Point: Heat to 135 °F or higher for at least 15 seconds.
          • Use a countertop food canister blender or an immersion blender to puree the soup.
          • Add evaporated milk to the soup and stir to incorporate.
          • Partially cook broccoli by steaming for about 3 minutes. Broccoli should still be bright green in color.
          • Add steamed broccoli to the potato soup, bring to a simmer, and cook for approximately 12-15 minutes.
            Critical Control Point: Heat to 135 °F or higher for at least 15 seconds. Hold for hot service at 135 °F or higher.
          • Cook turkey bacon according to package instructions.
            Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
          • To serve, portion soup using an 8-ounce ladle and top with 1 Tbsp turkey bacon. Serve with a ½-ounce package of oyster crackers.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          Optional: Serve with low-fat shredded cheddar cheese.
          *Optional ingredients are not included in recipe nutrient analysis. Addition of optional ingredients may change crediting and/or nutrition information.
          Cooking Process #2: Same Day Service

          Nutrition

          Serving: 1cup (8 fl oz) | Calories: 171 | Total Carbohydrate: 25g | Protein: 7g | Total Fat: 5g | Saturated Fat: 1.1g | Cholesterol: 12mg | Sodium: 204mg | Dietary Fiber: 2.4g | Total Sugars: 4g | Vitamin A: 739IU | Vitamin C: 22mg | Calcium: 92mg | Iron: 1.3mg