LOADED BAKED POTATO SOUP

LOADED BAKED POTATO SOUP

Nutrition Facts

Serving Size
1 CUP ( 8 OZ LADLE)
Amount Per Serving
Calories 114
% Daily Value
Total Fat 4.6g
7%
Saturated Fat 2.3g
12%
Cholesterol 11mg
4%
Sodium 509mg
21%
Total Carbohydrate 13.4g
4%
Dietary Fiber 1.1g
4%
Protein 4.6g
9%
Vitamin A 10%
Vitamin C 10%
Calcium 10%
Iron 0%
Total Time

65 min.

Serving & Size

1 CUP ( 8 OZ LADLE)

Add To Pantry

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

Step 1
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.

Step 2
Profit Per Meal
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Step 3
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
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation
2 lb.
margarine 1.5 oz. tbsp.
onion 1.5 lb. qt.
garlic 1 oz. 0 1/4  cups
water qt.
potato 2.5 lb. cups
paprika tsp.
fresh thyme leaves tbsp.
ground chipotle chile powder tsp.
ground white pepper 0 1/4  tsp.
kosher salt 1 1/2  tbsp.
low fat (1%) milk qt.
red potato cooked 1 lb. cups
reduced fat Cheddar cheese 5 oz. 0 3/4  cups
low fat cream cheese 6 oz. cups
Parmesan cheese 4 oz. 0 1/4  cups
reduced fat sour cream 6 oz. cups
chives 1.5 oz. cups
Instructions
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.
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.
 
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