Instant Potato Vegetable Soup Recipe

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Instant Potato Vegetable Soup
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  1. Bring water and milk just to the boil in soup pot. 3 cups of liquid makes a thick soup. Add additional liquid if a thinner base is preferred.
  2. Mix in potato flakes and chicken boullion, reduce heat to medium.
  3. Add ham and herbs.
  4. Place carrot and celery a bowl with some water in the bottom. Microwave for 3-5 minutes until vegetables are almost soft.
  5. Add to potato base.
  6. Simmer until carrots and celery are desired tenderness.
  7. Add peas and corn, stir to warm through.
  8. Add pepper to taste.
  9. Finish by stirring in grated cheese or adding it as garnish to each bowl.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 113.3 Kcal (474 kJ)
Calories from fat 27.23 Kcal
% Daily Value*
Total Fat 3.03g 5%
Cholesterol 12.32mg 4%
Sodium 447.96mg 19%
Potassium 271.74mg 6%
Total Carbs 13.93g 5%
Sugars 5.91g 24%
Dietary Fiber 1.9g 8%
Protein 7.48g 15%
Vitamin C 4.8mg 8%
Vitamin A 0.2mg 7%
Iron 0.7mg 4%
Calcium 92.1mg 9%
Amount Per 100 g
Calories 53.19 Kcal (223 kJ)
Calories from fat 12.78 Kcal
% Daily Value*
Total Fat 1.42g 5%
Cholesterol 5.78mg 4%
Sodium 210.31mg 19%
Potassium 127.58mg 6%
Total Carbs 6.54g 5%
Sugars 2.77g 24%
Dietary Fiber 0.89g 8%
Protein 3.51g 15%
Vitamin C 2.3mg 8%
Vitamin A 0.1mg 7%
Iron 0.3mg 4%
Calcium 43.3mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.1
  • 3

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

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