Cheesy Potato Soup Recipes | Taste Recipes

Cream of Potato & Cheddar Soup

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:38:22 +0000

Ingredients

8 medium Yukon Gold potatoes, peeled and cubed
1 large red onion, chopped
1 celery rib, chopped
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 teaspoon garlic powder
1/2 teaspoon white pepper
1-1/2 cups shredded sharp cheddar cheese
1 cup half-and-half cream
Optional toppings: Salad croutons, crumbled cooked bacon, chives and additional shredded sharp cheddar cheese

Directions

Combine the first 7 ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low for 7-9 hours or until potatoes are tender.
Stir in cheese and cream. Cover and cook 30 minutes longer or until cheese is melted. Garnish servings with toppings of your choice.

Nutrition Facts

1 cup: 212 calories, 8g fat (5g saturated fat), 28mg cholesterol, 475mg sodium, 27g carbohydrate (4g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Baked Potato Cheddar Soup

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:27:59 +0000

Ingredients

1/3 cup all-purpose flour
3 cups milk
2 large potatoes, baked, peeled and coarsely mashed (1-1/2 pounds)
1/3 cup plus 2 tablespoons shredded cheddar cheese, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
1/2 cup thinly sliced green onions, divided
Crumbled cooked bacon, optional

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Directions

In a large saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, 1/3 cup cheese, salt and pepper. Cook over medium heat for 2-3 minutes or until cheese is melted.
Remove from the heat. Stir in sour cream and 1/4 cup onions until blended. Cover; cook over medium heat for 10-12 minutes or until heated through (do not boil). Garnish with remaining cheese and onions and, if desired, bacon.

Nutrition Facts

1-1/4 cups (calculated without bacon): 392 calories, 15g fat (10g saturated fat), 52mg cholesterol, 469mg sodium, 49g carbohydrate (12g sugars, 3g fiber), 14g protein.

Cheddar Potato Chowder

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:24:40 +0000

Ingredients

2 cups water
2 cups diced unpeeled red potatoes
1 cup diced carrot
1/2 cup diced celery
1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
2 cups 2% milk
2 cups shredded reduced-fat cheddar cheese
1 cup cubed fully cooked ham

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Directions

In a Dutch oven, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender.
Meanwhile, place flour in a large saucepan; gradually whisk in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted. Stir the ham and the cheese sauce into undrained vegetables; stir until combined.

Nutrition Facts

1 cup: 212 calories, 9g fat (5g saturated fat), 29mg cholesterol, 847mg sodium, 18g carbohydrate (0 sugars, 2g fiber), 16g protein.

Swiss Potato Soup

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:22:37 +0000

Ingredients

5 bacon strips, diced
1 medium onion, chopped
2 cups water
4 medium potatoes, peeled and cubed
1-1/2 teaspoons salt
1/8 teaspoon pepper
1/3 cup all-purpose flour
2 cups 2% milk
1 cup shredded Swiss cheese

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Directions

In a large saucepan, cook bacon until crisp; remove to paper towels with a slotted spoon. Drain, reserving 1 tablespoon drippings.
Saute onion in drippings until tender. Add water, potatoes, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, about 12 minutes.
Combine flour and milk until smooth; gradually stir into potato mixture. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Remove from the heat; stir in cheese until melted. Sprinkle with bacon.

Nutrition Facts

1 cup: 455 calories, 17g fat (9g saturated fat), 46mg cholesterol, 1218mg sodium, 57g carbohydrate (12g sugars, 4g fiber), 21g protein.

Potato Soup

Lauren Habermehl — Mon, 26 Aug 2024 13:37:11 +0000

Ingredients

6 bacon strips, diced
3 cups cubed peeled potatoes
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1 can (14-1/2 ounces) chicken broth
3 tablespoons all-purpose flour
3 cups 2% milk
8 ounces Velveeta, cubed
2 green onions, thinly sliced, optional

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Directions

In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings and set bacon aside. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes.
Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese and bacon until melted. If desired, top with green onions and additional bacon.

Best-Ever Potato Soup Tips

How do you make potato soup thicker?

If you prefer a thicker soup, you can add an additional tablespoon of flour, or substitute some of the 2% milk for whole or heavy cream. These thickening ideas work just as well, too.

What if I don’t have Velveeta?

If you don’t have Velveeta, cheddar or Colby jack are good substitutes. Have extra cheese on hand? Put it to good use with these recipes that use up your favorite cheese!

What goes well with potato soup?

There's nothing like oven-fresh bread to go with homemade soup! Check out Mom’s Italian loaf , icebox rolls or any of our other bread recipes.

Nutrition Facts

1 cup: 250 calories, 13g fat (7g saturated fat), 35mg cholesterol, 823mg sodium, 22g carbohydrate (8g sugars, 2g fiber), 12g protein.

Turkey Corn Chowder

Taste Recipes Editorial Team — Fri, 06 Aug 2021 10:20:19 +0000

Ingredients

1 pound thick-sliced bacon strips, chopped
3 celery ribs, sliced
1 medium onion, chopped
1 medium carrot, chopped
1/2 cup chopped red onion
1 bay leaf
1/4 cup all-purpose flour
1 carton (32 ounces) chicken stock
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) cream cheese, softened
3/4 cup 2% milk
3/4 cup heavy whipping cream
3-1/2 cups frozen corn (about 17.5 ounces)
2-1/2 cups cubed cooked turkey
2 cups refrigerated shredded hash brown potatoes (about 10 ounces)
3/4 cup turkey gravy
1 tablespoon dried parsley flakes
Thinly sliced green onions, optional

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Directions

In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1/4 cup in pan. Add celery, onion, carrot, red onion and bay leaf to pan; cook and stir over medium-high heat until vegetables are tender, 8-10 minutes.
Stir in flour until blended; gradually whisk in stock. Bring to a boil, stirring constantly; cook and stir 2 minutes. Add soup, cream cheese, milk and cream; mix well. Stir in corn, turkey, hash browns, gravy, parsley and 3/4 cup reserved bacon; reduce heat. Cook, covered, for 20 minutes, stirring chowder occasionally.
Discard bay leaf. Serve with remaining bacon and, if desired, green onions.

Turkey Corn Chowder Tips

What are some variations of this turkey corn chowder recipe?

If you have it on hand, you can use cubed chicken in place of the turkey. Rotisserie chicken would work great here, too! Try adding sliced bell peppers or even some minced garlic to the veggie mixture.

How do you store turkey corn chowder?

Store turkey corn chowder in the refrigerator for up to four days. Soups like this one, which contain milk and cream, don’t hold up well in the freezer. Chilis and other broth-based soups are great options if you’re looking for soups you can freeze. But you’ll love creamy soups like this one so much that you won’t have leftovers, anyway!

How do you reheat turkey corn chowder?

You can microwave it, but for the best results, reheat turkey corn chowder on the stovetop and adding milk to the mixture if necessary. Next, try more of our chowder recipes!

—Elizabeth Harris

Nutrition Facts

1 cup: 289 calories, 19g fat (9g saturated fat), 63mg cholesterol, 603mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 14g protein.

Loaded Broccoli-Cheese Potato Chowder

Taste Recipes Editorial Team — Mon, 01 Jan 0001 06:00:00 +0000

Ingredients

1 package (20 ounces) refrigerated O'Brien hash brown potatoes
1 garlic clove, minced
2 cups reduced-fat sour cream
1/4 cup all-purpose flour
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
3 cups vegetable stock
1 package (12 ounces) frozen broccoli florets, thawed
4 cups shredded cheddar cheese
1/2 cup finely chopped green onions

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Directions

Combine hash browns and garlic in a 5- or 6-qt. slow cooker. In a large bowl, whisk sour cream, flour, pepper and nutmeg until smooth; stir in stock. Pour into slow cooker; stir to combine. Cook, covered, on low until hash browns are tender, 6-8 hours.
Add broccoli and 3 cups cheese; cover and cook until cheese is melted, about 10 minutes longer. Serve with green onions and remaining 1 cup cheese.

Nutrition Facts

1 cup: 386 calories, 23g fat (13g saturated fat), 62mg cholesterol, 921mg sodium, 26g carbohydrate (6g sugars, 2g fiber), 20g protein.

Cheeseburger Soup

Lindsay D. Mattison — Fri, 08 Sep 2017 00:00:00 +0000

Ingredients

1/2 pound ground beef
4 tablespoons butter, divided
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1-3/4 pounds (about 4 cups) cubed peeled potatoes
3 cups chicken broth
1/4 cup all-purpose flour
8 to 16 ounces Velveeta, cubed
1-1/2 cups whole milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
Optional: Onion rings and thinly sliced green onions

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Directions

In a large saucepan over medium heat, cook and crumble beef until no longer pink, 6-8 minutes; drain and remove from pan. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, broth and ground beef; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
Meanwhile, in a small skillet, melt remaining 3 tablespoons butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. If desired, serve with onion rings and green onions.

Cheeseburger Soup Tips

What can I substitute for the Velveeta and ground beef?

Any low melting-point cheese, such as Swiss or cheddar, can be substituted for the Velveeta. Or, use pepper jack for a kick. If you’re looking to cut a bit of fat from this soup, replace the ground beef with ground sirloin, round or turkey.

How do you store cheeseburger soup? Can I freeze it?

You can store soup by letting it cool completely and placing it in a tightly covered container in the refrigerator for up to 4 days. Soups with starches and dairy (like cheeseburger soup) are not ideal for freezing. But these soups are!

Can I add bacon?

Yes, you can always add bacon. Top bowls with crumbled cooked bacon for a bacon-cheeseburger twist. Be sure to check out these other cheeseburger-inspired recipes.

Nutrition Facts

1 cup: 354 calories, 20g fat (11g saturated fat), 70mg cholesterol, 1012mg sodium, 31g carbohydrate (7g sugars, 3g fiber), 14g protein.

Wisconsin Potato Cheese Soup

Taste Recipes Editorial Team — Fri, 08 Sep 2017 00:00:00 +0000

Ingredients

2 tablespoons butter
1/3 cup chopped celery
1/3 cup chopped onion
4 cups diced peeled potatoes
3 cups chicken broth
2 cups whole milk
1-1/2 teaspoons salt
1/4 teaspoon pepper
Dash paprika
2 cups shredded cheddar cheese
Croutons
Minced fresh parsley

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Directions

In a large saucepan, melt butter over medium-high heat. Saute celery and onion until tender. Add potatoes and broth. Cover and simmer until potatoes are tender, about 12 minutes.
In batches, puree potato mixture in a blender or food processor. Return to saucepan. Stir in milk and seasonings. Add the cheese and heat only until melted. Garnish with croutons and parsley.

Nutrition Facts

1 cup: 239 calories, 13g fat (9g saturated fat), 46mg cholesterol, 1029mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 10g protein.

Hearty Cheese and Vegetable Soup

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

1-1/2 cups cubed peeled potatoes
1/2 cup water
1/4 cup sliced celery
1/4 cup sliced fresh carrots
2 tablespoons chopped onion
1/2 teaspoon chicken bouillon granules
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
Dash pepper
1-1/2 teaspoons all-purpose flour
3/4 cup milk
1/4 pound process cheese (Velveeta), cubed

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Directions

In a small saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
In a small bowl, combine flour and milk until smooth. Stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until melted.

Nutrition Facts

1 cup: 366 calories, 18g fat (10g saturated fat), 65mg cholesterol, 1300mg sodium, 38g carbohydrate (10g sugars, 3g fiber), 15g protein.

Beer Cheese Potato Soup

Kelsey Dimberg — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

2 pounds potatoes (about 6 medium), peeled and cubed
1 small onion, chopped
2 cups water
1-1/2 cups 2% milk
1 cup beer or chicken broth
2 tablespoons Worcestershire sauce
2 chicken bouillon cubes
3/4 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon white pepper
2 cups shredded cheddar cheese
Optional: Salad croutons, crumbled cooked bacon, minced chives and coarsely ground pepper

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Directions

Place the potatoes, onion and water in a large saucepan. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Remove from the heat; cool slightly (do not drain). In a blender, cover and process mixture in batches until smooth. Return all to the pan and heat through.
Stir in the milk, beer, Worcestershire sauce, bouillon, salt, mustard and white pepper; heat through. Stir in cheese just until melted. If desired, top with croutons, bacon, chives and/or pepper.

Nutrition Facts

1 cup: 225 calories, 11g fat (6g saturated fat), 32mg cholesterol, 711mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 10g protein.

Makeover Beef & Potato Soup

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

1-1/2 pounds lean ground beef (90% lean)
3/4 cup chopped onion
1/2 cup all-purpose flour
2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
5 medium potatoes, peeled and cubed
5 medium carrots, chopped
3 celery ribs, chopped
3 teaspoons dried basil
2 teaspoons dried parsley flakes
1 teaspoon garlic powder
1/2 teaspoon pepper
12 ounces reduced-fat process cheese (Velveeta), cubed
1-1/2 cups 2% milk
1/2 cup reduced-fat sour cream

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Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine flour and 1 can broth until smooth. Add to beef mixture. Bring to a boil; cook and stir until thickened, about 2 minutes.
Transfer to a 5-qt. slow cooker. Stir in the potatoes, carrots, celery, seasonings and remaining broth. Cover and cook on low for 6-8 hours or until vegetables are tender.
Stir in cheese and milk. Cover and cook until cheese is melted, about 30 minutes longer. Just before serving, stir in sour cream.

Nutrition Facts

1-1/4 cups: 327 calories, 11g fat (5g saturated fat), 61mg cholesterol, 832mg sodium, 32g carbohydrate (9g sugars, 3g fiber), 25g protein.

Slow-Cooker Ham and Potato Soup

Lauren Paige Richeson — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

1 carton (32 ounces) chicken broth
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 small onion, finely chopped
1/4 teaspoon pepper
4 ounces cream cheese, softened and cubed
1 cup cubed deli ham
1 can (5 ounces) evaporated milk
Optional: Sour cream and chopped green onions

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Directions

In a 4- or 5-qt. slow cooker, combine broth, potatoes, onion and pepper. Cook, covered, on low 6-8 hours or until vegetables are tender.
Mash potatoes to desired consistency. Whisk in cream cheese until melted. Stir in ham and milk. Cook, covered, until heated through, 15-20 minutes longer. Serve with sour cream and green onions if desired.

Nutrition Facts

1-1/4 cups: 257 calories, 10g fat (5g saturated fat), 45mg cholesterol, 1053mg sodium, 31g carbohydrate (6g sugars, 2g fiber), 12g protein.

Potato Cheese Soup

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

3 medium potatoes (about 1 pound), peeled and quartered
1 small onion, finely chopped
1 cup water
1 teaspoon salt
3 cups whole milk
3 tablespoons butter, melted
2 tablespoons all-purpose flour
2 tablespoons minced fresh parsley
1/8 teaspoon white pepper
1 cup shredded Swiss cheese

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Directions

In a large saucepan, bring potatoes, onion, water and salt to a boil. Reduce heat; cover and simmer until potatoes are tender. Do not drain; mash slightly. Stir in milk.
Meanwhile, in a small bowl, blend the butter, flour, parsley and pepper; stir into the potato mixture. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; add cheese and stir until almost melted.

Nutrition Facts

1 cup: 291 calories, 15g fat (9g saturated fat), 48mg cholesterol, 565mg sodium, 29g carbohydrate (9g sugars, 2g fiber), 12g protein.

Potato Cheese Soup with Salmon

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

1-1/4 cups diced celery
1 large onion, thinly sliced
1/4 cup butter, cubed
3-1/2 cups sliced peeled uncooked potatoes
1 cup chicken broth
3 cups whole milk, room temperature, divided
1 cup half-and-half cream
2 cups shredded sharp cheddar cheese
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 can (7-1/2 ounces) red sockeye salmon, drained, bones and skin removed
Salt and pepper to taste
Minced fresh parsley

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Directions

In a large saucepan, saute celery and onion in butter until tender. Add potatoes and broth; cover and cook on low heat until potatoes are tender. Cool slightly.
Puree potato mixture in a blender with 2 cups milk. Return to pan; add remaining 1 cup milk, cream, cheese, thyme, Worcestershire sauce and salmon; heat through. Season with salt and pepper. Garnish with parsley.

Nutrition Facts

1 cup: 505 calories, 31g fat (17g saturated fat), 119mg cholesterol, 737mg sodium, 30g carbohydrate (10g sugars, 2g fiber), 25g protein.

Homemade Cheesy Potato Soup

Nicholas Marshall — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

2 tablespoons butter
1 medium onion, chopped
6 medium potatoes, peeled and cubed
5 cups water
2 cups 2% milk
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 teaspoon garlic salt
1/8 teaspoon pepper
12 ounces Velveeta, cubed
Minced fresh parsley

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Directions

Melt butter in a Dutch oven over medium-high heat. Add onion; cook and stir until tender, 5 minutes. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15 minutes.
Stir in the milk, soup, garlic salt and pepper; heat until warmed through. Add cheese; stir until cheese is melted. Sprinkle with parsley.

Nutrition Facts

1 cup: 296 calories, 15g fat (8g saturated fat), 47mg cholesterol, 803mg sodium, 31g carbohydrate (6g sugars, 3g fiber), 11g protein.

Hearty Cheeseburger Chowder

Taste Recipes Editorial Team, Lauren Paige Richeson — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1 pound ground beef
1/4 cup chopped onion
3/4 pound red potatoes, cubed (about 2 cups)
1-1/2 cups water
1 celery rib, thinly sliced
3 teaspoons beef bouillon granules
1/2 teaspoon salt
3 tablespoons all-purpose flour
2-1/2 cups 2% milk, divided
1 cup shredded cheddar cheese

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Directions

In a large saucepan, cook beef and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Add potatoes, water, celery, bouillon and salt. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender.
In a small bowl, mix flour and 1/2 cup milk until smooth. Stir into beef mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened and bubbly. Stir in remaining milk; heat through. Add cheese; cook and stir until melted.

Nutrition Facts

1 cup: 261 calories, 14g fat (8g saturated fat), 61mg cholesterol, 696mg sodium, 15g carbohydrate (5g sugars, 1g fiber), 19g protein.

Stone Soup

Nancy Mock — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

4 cans (14-1/2 ounces each) chicken broth
4 medium red potatoes, cut into eighths
1 yellow summer squash, chopped
2 medium carrots, chopped
1 medium onion, chopped
2 celery ribs, chopped
1 teaspoon dried thyme
1/2 teaspoon pepper
4 cups cubed cooked chicken
1 cup frozen cut green beans
1/2 cup quick-cooking barley
1 can (14-1/2 ounces) diced tomatoes, undrained
4 cups salad croutons
1 cup shredded Parmesan cheese

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Directions

In a Dutch oven, combine the first 8 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are crisp-tender, 10-15 minutes.
Stir in the chicken, beans and barley. Bring to a boil. Reduce heat; cover and simmer until vegetables and barley are tender, 10-12 minutes. Add tomatoes; heat through. Serve with croutons and cheese.

Stone Soup Tips

Can you add a real stone to stone soup?

While it's a sweet idea to recreate the storybook version of stone soup, it would be best to ask each guest to bring an (edible) ingredient and leave the "magical" stone out of the soup.

What else can you add to stone soup?

Like most hearty chicken soup recipes, stone soup is very versatile, and different ingredients can be used depending on what you have on hand. You can easily omit a veggie or two and add more of another to make up the difference. Or, try swapping in different vegetables like zucchini, frozen peas or lima beans.

How should you store stone soup?

Store stone soup in an airtight container in the refrigerator for 3 to 5 days, or in the freezer for up to 6 months. When you want to serve it, thaw stone soup in the refrigerator overnight. Reheat it in a saucepan and add a bit more broth if needed. Stock your freezer with award-winning soups for easy meals on busy nights.

—Peggy Woodward, Taste Recipes Senior Food Editor

Nutrition Facts

1 cup: 260 calories, 8g fat (3g saturated fat), 47mg cholesterol, 868mg sodium, 26g carbohydrate (4g sugars, 4g fiber), 21g protein.