Hearty and Heart-Healthy Potato Soup

Potato Soup
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Hearty and Heart-Healthy Potato Soup

In addition to being hearty and heart-healthy, this soup is prepared in one pot -- making cleanup a cinch.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

Nutrition Facts

Hearty and Heart-Healthy Potato Soup

CaloriesCalories

131 Per Serving

ProteinProtein

8g Per Serving

FiberFiber

4g Per Serving
×
Calories 131
Total Fat 1.5 g
Saturated Fat 0.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.6 g
Cholesterol 0 mg
Sodium 100 mg
Total Carbohydrate 24 g
Dietary Fiber 4 g
Sugars 2 g
Protein 8 g

Dietary Exchanges
2 starch, 1 vegetable, 2 lean meat

Ingredients

Servings  8   Serving Size   1 C

  • 2 pounds potatoes, scrubbed and cut in 1/2-inch cubes (about 5 cups)
  • 1 tablespoon olive oil
  • 2 10-ounce packages frozen chopped onions
  • 1/4 cup chopped, dried tomatoes
  • 2 pints plus 1 14-ounce can (46 ounces total) low-sodium chicken broth
  • 2 cups shredded, cooked turkey
  • 3 cups packaged, chopped, frozen mixed vegetables, thawed
  • freshly-ground Black pepper

Directions

Tip: Click on step to mark as complete.

  1. In heavy soup pot, heat oil on high and stir in onions. Cook, stirring occasionally for about 20 minutes or until well browned.
  2. Add potatoes, dried tomatoes and broth.
  3. Bring to boil and cook covered for 10 minutes or until tender.
  4. Add turkey and vegetables, return to boil and cook 6 - 8 minutes.
  5. Top with freshly ground pepper.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

In addition to being hearty and heart-healthy, this soup is prepared in one pot -- making cleanup a cinch.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

Nutrition Facts

Hearty and Heart-Healthy Potato Soup

CaloriesCalories

131 Per Serving

ProteinProtein

8g Per Serving

FiberFiber

4g Per Serving
×
Calories 131
Total Fat 1.5 g
Saturated Fat 0.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.6 g
Cholesterol 0 mg
Sodium 100 mg
Total Carbohydrate 24 g
Dietary Fiber 4 g
Sugars 2 g
Protein 8 g

Dietary Exchanges
2 starch, 1 vegetable, 2 lean meat

Ingredients

Servings  8   Serving Size   1 C

  • 2 pounds potatoes, scrubbed and cut in 1/2-inch cubes (about 5 cups)
  • 1 tablespoon olive oil
  • 2 10-ounce packages frozen chopped onions
  • 1/4 cup chopped, dried tomatoes
  • 2 pints plus 1 14-ounce can (46 ounces total) low-sodium chicken broth
  • 2 cups shredded, cooked turkey
  • 3 cups packaged, chopped, frozen mixed vegetables, thawed
  • freshly-ground Black pepper

Directions

Tip: Click on step to mark as complete.

  1. In heavy soup pot, heat oil on high and stir in onions. Cook, stirring occasionally for about 20 minutes or until well browned.
  2. Add potatoes, dried tomatoes and broth.
  3. Bring to boil and cook covered for 10 minutes or until tender.
  4. Add turkey and vegetables, return to boil and cook 6 - 8 minutes.
  5. Top with freshly ground pepper.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.