Cream of Potato Soup with Carrot and Dill

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
32 servings

Cream of potato is a fall favorite soup and this version features onion, carrots, garlic, white pepper and fresh dill.

Ingredients

8 oz. butter
1 lb. onion, diced
1 lb. carrots, grated
2 tbsp. garlic, finely chopped
1 gal. chicken or vegetable broth
1 bag Nature's Own Potato Pearls Premium Mashed Potatoes
4 oz. fresh dill, chopped
1 tsp. white pepper, ground

Steps

1. Melt 4.oz. butter in stockpot. Add onions, carrots and garlic; cook until tender, about 10 mins., stirring occasionally.

2. Stir in broth. Bring to a boil, reduce heat to a simmer and cook until carrots are soft, about 10 mins. Prepare mashed potatoes according to package directions.

3. Stir mashed potatoes into stockpot. Bring soup to a simmer. Stir in dill and white pepper; simmer soup for 5 mins. Remove from heat; stir in remaining 4 oz. butter until melted. Stir soup before serving.

Recipe by Basic American Foods

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources