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Yield: 9 Servings (12 oz. each)
Suggested Menu Price: $2.95
Total Food Cost Per Serving: $0.66
Gross Profit Per Portion: $2.29
Food Cost Percent: 22.0
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Creamy potato soup with bacon, cheddar cheese and chives.
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| Ingredients |
| Olive Oil |
1 oz |
| Bacon, small dice |
1/4 lb |
| Butter |
2 oz |
| Onion, small dice |
4 1/2 oz |
| Carrots, peeled, small dice |
3 oz |
| Celery Stalks, small dice |
3 oz |
| Chicken Base |
1 oz |
| Flour |
1 3/4 oz |
| Half and Half |
2 qts |
| Water |
2 cups |
| Bay Leaf |
1 ea |
| Marjoram |
2 tsps |
| Simplot Plain QuickMash |
2 1/2 lbs. |
| Salt |
2 tsp |
| White Pepper |
1/2 tsp |
| Chives or Green Onions, chopped |
2 1/4 oz |
| Cheddar Cheese, shredded |
2 1/4 oz |
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| Recipe Method |
- Place olive oil into 2 gallon sauce pot.
- Add fine diced bacon and cook under low heat till crisp.
- Add butter and fined diced vegetables. (Vegetables can be chopped in food processor.)
- Add chicken base and saute vegetables till tender.
- Add flour and prepare roux.
- Add hot cream and water, whisk well till soup is thick. Add spices.
- Add thawed Simplot Plain QuickMash potatoes. Whisk in till well incorporated and bring soup to boil. Simmer soup for 10 minutes.
- Add salt and pepper.
- Garnish each 12 oz bowl with 1/4 oz chopped green onions and 1/4 oz Cheddar cheese.
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