Cream of Potato & Leek Soup

Nutrition Facts

Serving Size 6 OZL

Calories 141

Calories from Fat 0.1

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

Amount/Serving

%DV*

Total Fat 7.2g

11%

Sat. Fat 3.9g

- - -%

Trans Fat 0g

Cholesterol 12.4mg

- - -%

Sodium 97.4mg

Amount/Serving

%DV*

Tot. Carb. 15.8g

Dietary Fiber 1g

Sugars 2.8g

Includes 0.1g Added Sugars

Protein 2.8g

Vitamin D - 0.4mcg - 0%

Calcium - 58.2mg - 6%

Iron - 0.6mg - 7%

Potassium - 208.4mg - 4%

INGREDIENTS: WATER, FRESH POTATOES, WHOLE MILK (whole milk, vitamin A palmitate, vitamin D3 contains milk.), SOUR CREAM (cultured cream (milk), enzyme contains: milk), Oleo Roux (FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), 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.)), LEEKS, CULINARY CREAM (water, butter (cream, salt), lactose, 2% or less of sodium caseinate, xanthan gum, whey protein concentrate, guar gum, potassium sorbate (a preservative), citric acid. contains: milk ingredients), Reduced Sodium Vegetable Base Concentrate (REDUCED SODIUM VEGETABLE BASE (dehydrated vegetables (onion, tomato, carrot, celery, bell pepper, leek, and garlic), salt, sugar, maltodextrin, yeast extract, palm oil, spices, disodium inosinate, disodium guanylate, natural flavors, and extractives of turmeric ), MIREPOIX POWDER (maltodextrin, onion extract, sauteed onion, sugar, salt, yeast extract, corn oil, carrot extract, celery extract, spices, garlic powder and red wine.)), ONION POWDER (onion powder. ), WHITE PEPPER (White pepper. ), NUTMEG (nutmeg)

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.