Potato Soup

Potato Soup

Courtesy of USDA MyPlate

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

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)

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.

Nutrition per serving

  • Calories: 225
  • Fat: 3g
  • Saturated Fat: 0g
  • Cholesterol: 13g
  • Sodium: 38mg
  • Carbohydrates: 40g
  • Fiber: 5g
  • Sugar: 4g
  • Protein: 10g

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