Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 cups white potatoes	Wash, peeled and diced
2 tablespoons olive oil
1 cup diced carrots	Wash, peel and trim
½ cup onion, diced	Wash, peel and dice
¼ teaspoon salt
¼ teaspoon white pepper
2 tablespoons parsley flakes
3 cups fresh kale	Washed, trimmed and chopped
2 cups fat free milk
6 cups reduced sodium chicken broth
2 tablespoons flour

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large stock pot heat oil to medium high heat
2	Add carrots, and onions. Cook until tender. Add flour and toss to coat flour. Stir in chicken broth, salt, pepper, parsley, potatoes  and  milk. Bring to boil.
3	Reduce heat.  Simmer for 20-40 minutes until potatoes are tender. Stir in kale. Cook until tender.  Serve hot.	Temperature check must reach 165 °F degrees