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Potato and Chicken-Cheese Soup

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  • Prep 20 min
  • Total 30 min
  • Servings 10
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Delight in this quick-fix, hearty potato soup.
Updated Mar 13, 2010
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Ingredients

Make With
Progresso Broth

Steps

  • 1
    Heat Potatoes, Sauce Mix and remaining ingredients to boiling in 4-quart Dutch oven over high heat, stirring occasionally.
  • 2
    Reduce heat; cover and simmer 15 to 17 minutes, stirring occasionally, until potatoes and vegetables are tender.

Tips from the Betty Crocker Kitchens

  • tip 1
    Don't know what to do with leftover cooked vegetables? Use them in this recipe; just omit the frozen vegetables, and add about 2 cups leftover vegetables after the first 10 minutes of simmering in step 2.
  • tip 2
    Garnish bowls of soup with a sprinkling of popped popcorn, chopped chives or a dollop of sour cream.

Nutrition

130 Calories, 3 g Total Fat, 12 g Protein, 15 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
30
Total Fat
3 g
Saturated Fat
1 g
Cholesterol
25 mg
Sodium
880 mg
Potassium
400 mg
Total Carbohydrate
15 g
Dietary Fiber
1 g
Protein
12 g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 Starch; 1 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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