Cheeseburger Potato Soup - ICAP

30 min

Prep Time

45 min

Cook Time

1 hr 15 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

7 1/2

lb

Beef, ground, 5% fat

10

lb

Potato, red, fresh, with skin

1

lb

Celery, fresh, diced

2

lb

Carrots, fresh, chopped

2

cup

Onion, white, fresh, chopped

2

gal

Water

20

oz

Cream soup base mix

1 1/2

cup

Chicken base, low sodium

2

tsp

Black pepper, ground

3

tbsp

Onion powder

3

tbsp

Garlic powder

5

lb

Cheese, cheddar, shredded, low sodium

Nutrition Info

342.00 g / 12.21 oz per serving.

Recipe Label

Instructions

1. Wash & prepare vegetables.
2. Brown ground beef - drain well.
3. Add pepper, onion powder, & garlic powder to beef - stir & set aside.
4. Place 1 gallon water in large pot - add potatoes, carrots, onions, & celery.
5. Cook until potatoes & carrots are tender.
6. Bring 1 gallon water to a boil - add chicken base & str.
7. Add 1 package cream soup mix & stir - add cheddar cheese, stir until melted.
8. Combine meat, vegetables, & cheese mixture together.
9. Keep warm until service.

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
Cooking :
- Cook to an internal temperature of 165 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.