Potato Soup
This rich-tasting and hearty potato soup is full of flavor and perfect for lunch or dinner.
- Yield
- 6 Servings
- Serving size
- 1 1/2 cups of Potato Soup
- Rating
- 3.92 of 5 (12 ratings)
Food groups
- Grains: 1/2 ounces
- Protein Foods: 1/2 ounces
- Vegetables: 1 1/2 cups
Ingredients
- 1 cup onion, chopped
- 1 tablespoon garlic, finely chopped
- 1 tablespoon vegetable oil
- 1/4 pound chicken, cut up, and skin removed (thaw if frozen)
- 4 cups water
- 6 small red potatoes, chopped (or canned low-sodium sliced potatoes)
- 1/4 cup white rice, uncooked (or brown rice)
- 1/2 teaspoon chili powder (or paprika)
- 1 cup peas (or canned low-sodium green peas)
- 1/2 teaspoon cayenne or jalapeño chilies, diced (optional)
- 1/2 cup fresh parsley or cilantro, chopped (optional)
Directions
- In a large pot, brown onion and garlic in oil over medium to high heat for 5 minutes.
- Add chicken to pot and brown for about 5 minutes.
- Add water, potatoes, rice, and chili powder to pot.
- Bring pot to a boil, and cook for 15 minutes.
- Lower heat and cook for about 15 to 20 minutes.
- Stir pot every 10 minutes.
- Add peas and cook for about 8 minutes.
- If using cayenne or jalapeño chilies, add that too.
- Mix well.
- Remove pot from heat.
- If using parsley or cilantro, add that now.
- Mix well and cover for 5 minutes.
- Serve hot.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 231.02 |
| Total Fat | 3.81 g |
| Saturated Fat | 0.71 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 12.45 mg |
| Carbohydrates | 40.16 g |
| Dietary Fiber | 4.51 g |
| Total Sugars | 4.51 g |
| Added Sugars included | 0 g |
| Protein | 9.57 g |
| Calcium | 37 mg |
| Potassium | 900 mg |
| Sodium | 72.24 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 58 mg |
| Phosphorus | 173 mg |
| Selenium | 6 mg |
| Zinc | 1 mg |
| Vitamin A | 16 mcg |
| Vitamin B6 | 0.5 mg |
| Vitamin B12 | 0.1 mcg |
| Vitamin C | 27 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 13 mcg |
| Folate | 79 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.1 mg |
| Niacin | 4 mg |
| Choline | 47 mg |
Notes
Tip for cooking chicken: The recommended safe minimum internal temperature for chicken is 165 °F, as measured with a food thermometer.
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Source
Recipe by: A Harvest of Recipes with USDA Foods — USDA Food Distribution Program on Indian Reservations
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/potato-soup-0. Federal works are public domain in the United States.