How many calories are in Potato Soup?

One serving has 225 kcal. The recipe makes 6 servings (1 1/2 cups of Potato Soup each).

How much protein is in Potato Soup?

10 g of protein per serving, with 40 g of carbohydrates and 3 g of fat.

What do I need to make Potato Soup?

11 ingredients: 1 cup onion, chopped, 1 tablespoon garlic, finely chopped, 1 tablespoon vegetable oil, 1/4 pound chicken, thawed, cut up, and skin removed from each piece, 4 cups water and 6 small red potatoes, chopped (or 1 can, about 15 ounces, low-sodium sliced potatoes) ….

Potato Soup

Name: Potato Soup
Yield: 6 servings
Ingredients: 1 cup onion, chopped; 1 tablespoon garlic, finely chopped; 1 tablespoon vegetable oil; 1/4 pound chicken, thawed, cut up, and skin removed from each piece; 4 cups water; 6 small red potatoes, chopped (or 1 can, about 15 ounces, low-sodium sliced potatoes); 1/4 cup white rice, uncooked (or brown rice); 1/2 teaspoon chili powder (or paprika); 1 cup peas (or 1/2 can, about 8 ounces, low-sodium green peas); 1/2 teaspoon cayenne or jalapeño chilies, diced (optional); 1/2 cup fresh parsley or cilantro, chopped (optional)

This rich-tasting and hearty potato soup is full of flavor and perfect for lunch or dinner.

225kcal per serving

10 gprotein

40 gcarbohydrates

3 gfat

6servings (1 1/2 cups of Potato Soup)

Ingredients

1 cup onion, chopped nutrition facts
1 tablespoon garlic, finely chopped nutrition facts
1 tablespoon vegetable oil nutrition facts
1/4 pound chicken, thawed, cut up, and skin removed from each piece nutrition facts
4 cups water
6 small red potatoes, chopped (or 1 can, about 15 ounces, low-sodium sliced potatoes) nutrition facts
1/4 cup white rice, uncooked (or brown rice) nutrition facts
1/2 teaspoon chili powder (or paprika) nutrition facts
1 cup peas (or 1/2 can, about 8 ounces, low-sodium green peas) nutrition facts
1/2 teaspoon cayenne or jalapeño chilies, diced (optional)
1/2 cup fresh parsley or cilantro, chopped (optional)

"Nutrition facts" links go to the closest generic food on FoodFactly, per 100 g.

Nutrition facts per serving

Nutrient	Per serving	% DV
Calories	225 kcal
Total fat	3 g	4%
Saturated fat	0 g	0%
Cholesterol	13 mg	4%
Sodium	38 mg	2%
Total carbohydrates	40 g	15%
Dietary fiber	5 g	18%
Total sugars	4 g
Added sugars	0 g	0%
Protein	10 g	20%
Vitamin D	0 µg	0%
Calcium	48 mg	4%
Iron	2 mg	11%
Potassium	947 mg	20%

Nutrition analysis per serving as published by USDA with the recipe. % DV: percent of the FDA Daily Value for adults.

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.

Notes

Tip for cooking chicken: The recommended safe minimum internal temperature for chicken is 165 °F, as measured with a food thermometer. Learn more about: Onions Garlic Potatoes Peas Herbs

Source

A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations

Published on USDA MyPlate Kitchen (www.myplate.gov/recipes/potato-soup-0, retired by USDA in January 2026; archived copy). A work of the US federal government, in the public domain.

General nutrition information, not medical advice.