Loaded Baked Potato Soup

Nutrition Facts

Serving Size 10 OZL

Calories 314

Calories from Fat 0.7

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 18.5g

29%

Sat. Fat 10.4g

- - -%

Trans Fat 0.1g

Cholesterol 50.1mg

- - -%

Sodium 957mg

42%

Amount/Serving

%DV*

Tot. Carb. 23.1g

Dietary Fiber 0.9g

Sugars 9.2g

Includes 0.7g Added Sugars

Protein 13.8g

Vitamin D - 1.9mcg - 0%

Calcium - 336.9mg - 34%

Iron - 0.7mg - 9%

Potassium - 351.3mg - 7%

INGREDIENTS: WHOLE MILK (milk, vitamin D3 ), FRESH POTATOES, CHEDDAR CHEESE (cheddar cheese (pasteurized milk, cheese culture, salt, enzyme, annatto color), potato starch, powdered cellulose added to prevent caking. contains: milk), SOUR CREAM (cultured cream (milk), enzyme contains: milk), FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), FRESH ONIONS, WATER, CHICKEN BASE (chicken meat, sugar, salt, corn starch, maltodextrin, chicken fat, onion powder, potato flour, yeast extract, chicken broth, spices, disodium inosinate, disodium guanylate, turmeric, natural flavor and garlic powder contains a bioengineered food ingredient formulated gluten free), MARGARINE (vegetable oil blend (palm oil, soybean oil), water, contains 2% or less of: salt, soybean lecithin (soy), vegetable monoglycerides, citric acid (preservative), beta carotene (color), natural flavor, and vitamin a palmitate added. contains: soy.), BACON (cured with: water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite ), FRESH GREEN ONION, GARLIC PEELED, KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER (black pepper)

ALLERGENS: Milk, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.