Know what’s on your plate
Potato soup
Calories & nutrition facts
instant, dry mix
Nutrition facts
Per 100 g% DV- Calories 343 kcal —
- Protein 9.2 g 18%
- Carbohydrate 69 g 25%
- Fat 3.1 g 4%
- Saturated fat 0.6 g 3%
- Fibre 7.6 g 27%
- Sugars 10 g —
- Sodium 2400 mg 104%
- Cholesterol 12 mg 4%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 3 µg 0%
- Vitamin C 16 mg 18%
- Vitamin D 0 µg 0%
- Vitamin E 0.54 mg 4%
- Vitamin K 13.9 µg 12%
- Thiamin (B1) 0.11 mg 9%
- Riboflavin (B2) 0.22 mg 17%
- Niacin (B3) 4.3 mg 27%
- Vitamin B6 0.16 mg 9%
- Folate (B9) 61 µg 15%
- Vitamin B12 0 µg 0%
- Choline 56.3 mg 10%
Minerals
- Calcium 172 mg 13%
- Iron 2.4 mg 13%
- Magnesium 62 mg 15%
- Phosphorus 279 mg 22%
- Potassium 1248 mg 27%
- Zinc 0.91 mg 8%
- Copper 0.25 mg 28%
- Selenium 12.3 µg 22%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 343 | 9.2 g | 69 g | 3.1 g |
| 1 × serving 1/3 cup | 39 g | 134 | 3.6 g | 27 g | 1.2 g |
| 2 × serving 1/3 cup | 78 g | 268 | 7.2 g | 54 g | 2.4 g |
| ½ × serving 1/3 cup | 19.5 g | 67 | 1.8 g | 13 g | 0.6 g |
| 3 × serving 1/3 cup | 117 g | 401 | 11 g | 80 g | 3.6 g |
| 4 × serving 1/3 cup | 156 g | 535 | 14 g | 107 g | 4.8 g |
Similar foods
- Cream of potato soupcanned, condensed74 kcal / 100 g
- Potato cream soupready-to-serve46 kcal / 100 g
- Instant soupdried320 kcal / 100 g
- Tomato soupdry, mix, prepared with water38 kcal / 100 g
- Instant soup powder372 kcal / 100 g
- Potato powderinstant, made up with water57 kcal / 100 g
- Soup package
- Onion soupdry, mix293 kcal / 100 g
- Vegetable soupdried packet, prep23 kcal / 100 g
- Cream of vegetable soupdry, powder446 kcal / 100 g
Questions about Potato soup
How do you make potato soup smooth without making it gluey?
Simmer the potatoes until they are very tender, then mash them or blend only part of the soup. Avoid blending the whole pot for long: overworking potato releases starch and can make the soup stretchy.
How long should potatoes cook in soup?
Cut them into roughly 2 cm cubes and simmer gently for about 15–20 minutes, until a knife slides through easily. Smaller pieces cook faster, so start checking after 12 minutes.
How can you thicken potato soup if it is too thin?
Mash some of the cooked potatoes into the broth, or simmer the soup uncovered for a few minutes to reduce it. If you add flour or cornflour, mix it with cold liquid first to prevent lumps.
Can you freeze potato soup?
Yes, but soups made with cream can separate and become grainy after thawing. Freeze it before adding cream if possible, then reheat gently and stir in the cream at the end.
How long does potato soup keep in the fridge?
Cool it promptly, transfer it to a covered container and refrigerate for up to 3 days. Reheat only the portion you need until steaming hot throughout, stirring so it heats evenly.
What goes well with potato soup?
Try chopped chives, spring onions, black pepper or crisp fried bacon on top. Crusty bread is a classic side; a sharp Cheddar stirred in near the end also works well.
What can you use instead of cream in potato soup?
For a creamy texture without dairy, blend some of the potatoes with the cooking liquid, or stir in an unsweetened oat or soya alternative. Add it over low heat and avoid boiling, which can make some alternatives split.
Source: USDA FoodData Central 171608 · per 100 g · carbohydrate per EU label, fibre excluded
