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Nutrition Facts
Serving Size 307 g
(Approx. 4 Servings)
Amount Per Serving
Calories 180 Calories From Fat 60
% Daily Value*
Total Fat 7 g 10%
Saturated Fat 4.5 g 22%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 700 mg 29%
Total Carbohydrate 23 g 8%
Dietary Fiber 2 g 8%
Sugars 4 g
Protein 5 g
Vitamin A 8% Iron 6%
Vitamin C 15% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Potato Soup

Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
4  People


Recipe makes 4 Servings

1 large baking potato, peeled
2 Tbsp unsalted butter
1/2 medium white onion, finely chopped
1/2 cup(s) celery, finely chopped
14 1/2 Oz chicken broth
1/2 Tsp salt
1/2 Tsp black pepper
1 cup(s) 2% milk
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Cut potato in half lengthwise and into 1/4-inch thick slices.
Melt butter in a 3 quart saucepan over medium-high heat.
Sauté onion and celery for 5 minutes or until onion is tender.
Add potato slices and broth; bring to a boil then reduce heat to medium.
Simmer 10 to 12 minutes until potato is tender and broth thickens.
Use a potato masher or fork to mash potatoes.
Add salt, pepper and stir in milk.
Bring to a simmer and serve warm.



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