Potato (Loaded) Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 red potatoes | Wash, trimmed and diced (may leave on skin) |
| ¼ cup olive oil | |
| 1 cup diced carrots | Wash, peel and trim |
| 1 small onion, diced | Wash, peel and dice |
| 1 teaspoon salt | |
| ½ teaspoon black pepper | |
| 1 cup shredded low fat cheddar cheese | |
| 2 cups fat free milk | |
| ¼ cup flour | |
| 3 slices bacon, cooked crisp | (optional) |
| 4 green onions, sliced | Wash, trim and slice (including greens) |
| 6 cups chicken or vegetable broth |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large stock pot heat oil to medium high heat | |
| 2 | Add carrots, onions and potatoes. Cook until tender. | |
| 3 | Add flour and toss to coat flour. | |
| 4 | Stir in chicken broth, salt, pepper and milk. Bring to boil. Reduce heat. Simmer for 20 minutes | |
| 5 | Serve hot. Top with cheese, bacon and green onion. | Temperature check must reach 165 °F degrees |
Posted in Soup Recipes
