Nutrition Facts
Creamy potato soup loaded with extras like cheese, chives and sour cream made with Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, with less than 600 mg of sodium per serving.
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
| Profit Per Serving | ||||
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| - | = | |||
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
| Profit Per Meal | ||||
|---|---|---|---|---|
| × | = | |||
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
| Profit Per Day | |||||
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| × | = | ||||
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.
| Ingredients | Weight | Measure |
| margarine | 1.5 oz. | 3 tbsp. |
| onion | 1.5 lb. | 1 qt. |
| garlic | 1 oz. | 0 1/4 cups |
| water | 3 qt. | |
| potato | 2.5 lb. | 7 cups |
| paprika | 2 tsp. | |
| fresh thyme leaves | 1 tbsp. | |
| ground chipotle chile powder | 1 tsp. | |
| ground white pepper | 0 1/4 tsp. | |
| kosher salt | 1 1/2 tbsp. | |
| low fat (1%) milk | 1 qt. | |
| red potato cooked | 1 lb. | 6 cups |
| reduced fat Cheddar cheese | 5 oz. | 0 3/4 cups |
| low fat cream cheese | 6 oz. | 1 cups |
| Parmesan cheese | 4 oz. | 0 1/4 cups |
| reduced fat sour cream | 6 oz. | 1 cups |
| chives | 1.5 oz. | 1 cups |
| Instructions |
1. In a kettle, heat margarine to sauté vegetables:
|
| 2. Add Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation and water. Bring to a boil. |
| 3. Add potato cubes, smoked paprika, thyme, chipotle pepper, white pepper and salt. Return to a boil, reduce heat and simmer35-40 minutes or until potatoes are starting to crumble. Remove from heat and cool slightly. 4. Using an immersion blender, puree mixture until smooth and return to a simmer. |
| 5. Stir in milk and cooked red potato dices. Bring to a simmer. Cook 15 minutes. |
| 6. Whisk in cheeses, sour cream and chives. Return to a simmer. CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute. CCP- Hold hot at 140°F or higher for service. 7. Use an 8 oz ladle to portion each serving of soup (1 cup). Serve immediately. |
