Hy-Vee 

Hy-Vee Cream of Potato Soup with Bacon 16 oz

U.S. Inspected and Passed by Department of Agriculture
NET WT 16 OZ (1 LB) 453 g
075450089394
Bioengineered
Features & Benefits
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Certifications

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GMO Disclosures
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Product Instructions
Must be cooked to 165 degrees F as measured with an instant read thermometer. Times may vary. Cooking Instructions: Stove: Empty soup into saucepan. Cook over medium heat, approximately 6 minutes, stirring occasionally. Microwave: Remove lid and plastic seal. Microwave on high approximately 5 minutes, stirring occasionally. Let stand in microwave 1 minute.
Caution: Soup will be hot.

Storage Instructions
Keep refrigerated.
General Information

Product Allergens

According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, crustacean shellfish, soy, tree nuts, wheat and sesame.

  • Milk
  • Wheat
  • Contains: milk, wheat.
Sustainability
Per 1 cup

200

Calories

3.5

Sat Fat (g)

920

Sodium (mg)

6

Total Sugars (g)


Per container

370

Calories

7

Sat Fat (g)

1700

Sodium (mg)

11

Total Sugars (g)


  • Milk
    • Milk
    • Vitamin D3
  • Water
  • Potatoes (May Contain Sodium Pyrophosphate for Color Retention)
  • Onion
  • Celery
  • Bacon
    • Cured with:
      • Water
      • Salt
      • Sugar
      • Smoke Flavoring
      • Sodium Phosphates
      • Sodium Erythorbate
      • Sodium Nitrite
    • Flour
      • Bleached Wheat Flour
      • Potassium Bromate
      • Enzyme
    • Food Starch-Modified
    • Chicken Fat
    • Salt
    • Yeast Extract
    • Sugar
    • Hydrolyzed Corn Protein
      • Hydrolyzed Corn Protein
      • Salt
      • Sunflower Oil
    • Turmeric Powder
      • Salt
      • Oleoresin Turmeric [Color]
    • Carrot Powder
      • Salt
      • Oleoresin Carrot [Color]
    • Onion Powder
    • Chicken Broth
    • Chicken Flavor
      • Chicken Broth
      • Flavor
      • Salt
    • White Pepper
    • Parsley
    • Dehydrated Garlic
    • Seasoning
      • Salt
      • Dextrose
      • Onion
      • Celery
      • Tricalcium Phosphate [to Prevent Caking]

According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, crustacean shellfish, soy, tree nuts and wheat.