Browse Recipe Categories o

Hearty and Heart-Healthy Potato Soup

Potato Soup
×

Hearty and Heart-Healthy Potato Soup

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.

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.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.