Cream of Potato Soup

30 min

Prep Time

30 min

Cook Time

1 hr

Total Time

Servings

Convert Ingredient Measure

Ingredients

3 1/4

tbsp

Margarine, soft

6 1/2

tbsp

Onion, white, fresh, chopped

3 1/4

tbsp

Flour, all purpose, enriched

2 1/2

tsp

Base, chicken, low sodium

1/8

tsp

Black pepper, ground

7

cup

Milk, 1%, with vitamins A & D

4

cup

Potato, peeled, diced

9 1/2

tbsp

Celery, fresh, diced

1/2

tsp

Salt, table, iodized

Nutrition Info

296.00 g / 10.57 oz per serving.

Recipe Label

Instructions

1. Wash & prepare vegetables.
2. Melt margarine - add onions & sauté until tender.
3. Add four, 1 cup of water, & pepper to onions - stir until blended & cook for 2 minutes.
4. Add the rest of the water & chicken base - stir until mixture thickens & chicken base is completely dissolved.
5. Cook potatoes & celery until just tender - add to soup.
6. Stir in hot milk & heat to 180°F.

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.