Office of Child Nutrition logo

Sunshine Soup


6 Servings12 Servings24 Servings
Potatoes, peeled, diced1 cup2 cup4 cup
Onions, chopped0.25 cup0.5 cup1 cup
Corn, frozen kernels1 cup2 cup4 cup
Chicken or vegetable stock2 cups4 cups8 cups
Milk 1% (low-fat) or fat-free0.5 cup1 cup2 cup
Flour, all purpose2 Tbsp4 Tbsp8 Tbsp
Margarine (trans fat free)0.5 Tbsp1 Tbsp2 Tbsp


  1. 1. Melt margarine in large soup pot.
  2. 2. Stir in onions. Cover and let cook over low heat for 10 minutes, stirring occasionally.
  3. 3. Add stock, corn and potatoes, and bring mixture to a low boil.
  4. 4. Lower heat, cover and let simmer for about 7 minutes.
  5. 5. In small bowl, whisk milk and flour. Pour into soup.
  6. 6. Bring mixture back to boil, reduce heat and let simmer for another 8 minutes.
Nutrition Facts
Serving size 3/4 cup (164g)
Amount Per Serving
Calories 104 From Fat 22
% Daily Value*
Total Fat 2g 3%
Sat. Fat 1g 5%
Cholesterol 3mg 1%
Sodium 138mg 6%
Total Carb 17g 6%
Dietary Fiber 1g 4%
Sugars 4g
Protein 5g
Vitamin A 4% Vitamin C 8%
Calcium 4% Iron 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food For Thought

Soups can be a healthy comfort food. To make this meal more protein-packed, add chicken or beans.

CACFP Crediting

For 3-5 year olds; Lunch/Supper. Must serve all of the following:

  • Fruit/Vegetable