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Potato Chip and Bacon Crusted Potato Soup

Made With:


Signature Cream of Leek and Potato

A rich, satisfying soup made with leeks, potatoes, real cream and onions. Finished with herbs and spices.

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Total Time


Serving & Size

12 oz (1 1/2 cups)

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit

Step 1
Profit Per Serving

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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Smoked Bacon, medium dice 4 cups L
White Cheddar Cheese, shredded 4 cups L
Signature Cream of Leek and Potato Soup 1 4 lb tub 1.82 kg Pouch
1) Stir in 2 cups of bacon and 2 cups of white Cheddar into the Signature Cream of Leek and Potato soup.

2) Ladle 12 oz of soup into an oven-proof soup vessel.
Ingredients Weight Measure
Weight Measure
Potato Chips Kettle, large crush 3 cups 750  mL
Chives or Scallions, sliced 1 cup 250  mL
Sour Cream 1 cup 250  mL
3) Top soup with a 1/3 cup of crushed potato chips, 1/4 cup of cheese & 2 Tbsp of diced bacon.

4) Bake in 350 degree oven for 2-3 minutes, until golden brown.

To Serve: Top with a dollop of sour cream and scallions or chives


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