Potato and Leek Soup

Nutrition Facts

Serving Size 10 OZ

Calories 251

Calories from Fat - - -

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

Amount/Serving

%DV*

Total Fat 21g

32%

Sat. Fat 12.6g

- - -%

Trans Fat 0.8g

Cholesterol 62.6mg

- - -%

Sodium 483.9mg

21%

Amount/Serving

%DV*

Tot. Carb. 26g

Dietary Fiber 2.9g

Sugars 3.8g

Includes 0g Added Sugars

Protein 3.4g

Vitamin D - 0mcg - 0%

Calcium - 83mg - 8%

Iron - 1.2mg - 15%

Potassium - 11.9mg - 0%

INGREDIENTS: TP SOUP, POTATO & LEEK ( Vegetable Stock (WATER, FRESH CELERY, FRESH ONIONS, FRESH CARROTS, DICED TOMATOES (tomatoes, tomato juice, less than 2% of: salt, calcium chloride, citric acid)), FRESH POTATOES, CREAM (heavy cream, milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), LEEKS, UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), CHIVES, KOSHER SALT (salt, yellow prussiate of soda), WHITE PEPPER (White pepper. )), CRACKERS

ALLERGENS: Milk

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.