Potato Leek Soup
Nutrition Facts
1 servings per container
Serving size
6 oz
Amount per serving
Calories
141
% Daily Value*
Total Fat 7.2g
9%
Saturated Fat 4.2g
15%
Trans Fat 0.2g
Cholesterol 24.3mg
Sodium 1370mg
60%
Total Carbohydrate 18g
14%
Dietary Fiber 1.7g
5%
Total Sugars 4g
Includes 0g Added Sugars
Protein 2.2g
4%
Vitamin D 0.1mcg
0%
Calcium 34.6mg
3%
Iron 0.5mg
3%
Potassium 234.2mg
5%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:  Vegetable Stock (Water, Gluten Free Vegetable Base), Diced Potatoes, Heavy Cream, Leeks, Spanish Onions, Celery, Kosher Salt, Canola Oil, White Pepper
ALLERGENS:  Milk
Note: Nutritional Values that are not available for a recipe are represented by dashes.
Campus Dining is committed to providing allergen & food preference information to the Princeton University community. Nutritive values are approximate, based on manufacturer data and an interface with the USDA Food and Nutrient Database. For specific questions regarding our recipes, reach our to our chefs and dietitians.
Potato Leek Soup
Nutrition Facts
1 servings per container
Serving size
6 oz
Calories
per serving
141
Amount/serving
% Daily Value*
Total Fat 7.2g
9%
Saturated Fat 4.2g
15%
Trans Fat 0.2g
Cholesterol 24.3mg
Sodium 1370mg
60%
Amount/serving
% Daily Value*
Total Carbohydrate 18g
14%
Dietary Fiber 1.7g
5%
Total Sugars 4g
Includes 0g Added Sugars
Protein 2.2g
60%
Vitamin D 0.1mcg 0% • Calcium 34.6mg 3% • Iron 0.5mg 3% • Potassium 234.2mg 5%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:  Vegetable Stock (Water, Gluten Free Vegetable Base), Diced Potatoes, Heavy Cream, Leeks, Spanish Onions, Celery, Kosher Salt, Canola Oil, White Pepper
ALLERGENS:  Milk
Note: Nutritional Values that are not available for a recipe are represented by dashes.
Campus Dining is committed to providing allergen & food preference information to the Princeton University community. Nutritive values are approximate, based on manufacturer data and an interface with the USDA Food and Nutrient Database. For specific questions regarding our recipes, reach our to our chefs and dietitians.