Potato Soup
This rich-tasting and hearty potato soup is full of flavor and perfect for lunch or dinner.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 1/2 cups of Potato Soup
231
Calories
10g
Protein
40g
Carbs
4g
Fat
5g
Fiber
5g
Sugar
72mg
Sodium
Saturated Fat 1 g · Cholesterol 12 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
onion, chopped
1 cup
garlic, finely chopped
1 tablespoon
vegetable oil
1 tablespoon
chicken, cut up, and skin removed (thaw if frozen)
1/4 pound
water
4 cups
red potatoes, chopped (or canned low-sodium sliced potatoes)
6 small
white rice, uncooked (or brown rice)
1/4 cup
chili powder (or paprika)
1/2 teaspoon
peas (or canned low-sodium green peas)
1 cup
cayenne or jalapeño chilies, diced (optional)
1/2 teaspoon
fresh parsley or cilantro, chopped (optional)
1/2 cup
Instructions
- 1
In a large pot, brown onion and garlic in oil over medium to high heat for 5 minutes.
- 2
Add chicken to pot and brown for about 5 minutes.
- 3
Add water, potatoes, rice, and chili powder to pot.
- 4
Bring pot to a boil, and cook for 15 minutes.
- 5
Lower heat and cook for about 15 to 20 minutes. Stir pot every 10 minutes.
- 6
Add peas and cook for about 8 minutes. If using cayenne or jalapeño chilies, add that too. Mix well.
- 7
Remove pot from heat. If using parsley or cilantro, add that now.
- 8
Mix well and cover for 5 minutes. Serve hot.
Source: USDA MyPlate Kitchen · A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations
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