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.

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.

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

Hearty and Heart-Healthy Potato Soup

Calories

131 Per Serving

Protein

8g Per Serving

Fiber

4g Per Serving

Nutrition Facts

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

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.

Hearty and Heart-Healthy Potato Soup

Calories

131 Per Serving

Protein

8g Per Serving

Fiber

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.

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

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

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