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1.80 from 5 votes

Cream of Potato Soup USDA Recipe for Schools

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.
Course: Soup
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Soup
Program Meal Component: Vegetables
Vegetable Subgroup: Starchy Vegetables
Meal Service Temperature: Hot
Cooking Method: Boil
Season: Fall, Winter
50 Servings
Calories: 127

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

      -

      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

          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).

          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.

          Nutrition

          Serving: 1cup (8 fl oz ladle). | Calories: 127 | Total Carbohydrate: 20g | Protein: 5g | Total Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 304mg | Potassium: 526mg | Dietary Fiber: 2g | Total Sugars: 5g | Vitamin D: 36IU | Calcium: 129mg | Iron: 1mg