LOADED POTATO SOUP - CampbellFoodservice.com

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12/ 50 OZ.	Code 02046
Campbell's ® condensed Cream of Potato soups combines the...(more)

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LOADED POTATO SOUP

Total Time:	Effort: Easy
Serving Size: 8 oz. or 1 cup plus toppings	Yields:

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INGREDIENTS	QUANTITIES		INSTRUCTIONS
	WEIGHT	MEASURE


Cream Of Potato Soup	1 (50 oz.) can
Water	1 (50 oz.) can
Broccoli, florets, blanched	1 lb. 12 oz.
Mushrooms, sliced thin 1/4", sauteed	13 oz.
Swiss cheese, shredded	13 oz.
Bacon, cooked and crumbled	2 oz.
Sour cream	3 oz.
Chives, fresh, chopped fine	1/2-1/2 oz.

1. Prepare all ingredients and set up station.

2. Mix soup with water, heat to 165 degrees. Hold hot for service.

For each serving:,

Ladle 8 oz hot soup into a 10 oz bowl.
Top soup with: 1/2 cup broccoli, 1/4 cup sliced mushrooms, 1/4 cup shredded Swiss cheese, 1 tsp. crumbled bacon, 1 tsp. sour cream, 1 tsp. chopped chives

COOLING: CCP: Cool to 70ºF. or lower within 2 hours and from 70ºF. to 40ºF. within 4 more hours. Place in shallow pans with a product depth of 2 inches or less and refrigerate or place shallow pans of product into icebath, immerse pans into ice up to product level and stir frequently. Cover and label product.

REHEATING: CCP: Reheat to 165ºF. or higher for 15 seconds, within 2 hours.

INGREDIENTS

QUANTITIES

INSTRUCTIONS