Back to Results

LOADED BAKED POTATO SOUP

Made With:

Product

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation is made with simple ingredients to bring rich garden flavor to a variety of soups, sauces, and more. It contains no artificial colors, flavors, preservatives, partially hydrogenated oils, or major allergens.

View Product
Nutrition Facts
Serving Size
1 CUP ( 8 OZ LADLE)
Amount Per Serving
Calories 127
% Daily Value
Total Fat 4.7g
7%
Saturated Fat 2.3g
12%
Cholesterol 11mg
4%
Sodium 512mg
21%
Total Carbohydrate 16.5g
6%
Dietary Fiber 1.6g
6%
Protein 4.9g
10%
Vitamin A 11%
Vitamin C 10%
Calcium 10%
Iron 2%
Total Time

65 min.

Serving & Size

1 CUP ( 8 OZ LADLE)

Yields

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.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP ( 8 OZ LADLE)
Amount Per Serving
Calories 127
% Daily Value
Total Fat 4.7g
7%
Saturated Fat 2.3g
12%
Cholesterol 11mg
4%
Sodium 512mg
21%
Total Carbohydrate 16.5g
6%
Dietary Fiber 1.6g
6%
Protein 4.9g
10%
Vitamin A 11%
Vitamin C 10%
Calcium 10%
Iron 2%

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

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 Instructions

Ingredients & Instructions

Weight Measure
margarine 2 oz. 3  tbsp.
onion, chopped 2 lb. 1  qt.
garlic, peeled, minced 1 oz. 1/4  cups
1. In a kettle, heat margarine to sauté vegetables:
  • Add onions and sauté 5 minutes.
  • Stir in garlic and continue cooking another 2 minutes, stirring often.
Made With:

Product

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

View Product
Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation 2 lb.
water 3  qt.
2. Add Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation and water. Bring to a boil.
Weight Measure
potato, cut into 1-inch pieces 3 lb. 7  cups
paprika, smoked 2  tsp.
fresh thyme leaves 1  tbsp.
ground chipotle chile powder 1  tsp.
ground white pepper 1/4  tsp.
kosher salt 1 1/2  tbsp.
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.
Weight Measure
low fat (1%) milk 1  qt.
red potato cooked, unpeeled, diced 1 lb. 6  cups
5.  Stir in milk and cooked red potato dices.  Bring to a simmer. Cook 15 minutes.

 
Weight Measure
reduced fat Cheddar cheese, cubed 5 oz. 3/4  cups
low fat cream cheese 6 oz. 1  cups
Parmesan cheese, finely grated 4 oz. 1/4  cups
reduced fat sour cream 6 oz. 1  cups
chives, chopped 2 oz. 1  cups
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.
 

recipes You May Also Like

Newsletter

Sign up now!

© 2020 Campbell Soup Company