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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein8% · 15g
Carbs53% · 101g
Fat39% · 33g
11g
Fiber
1790mg
Sodium
1.9g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
3th pctl
More protein than 3% of 1,474 meals
Protein density
1.9g /100cal
Leaner than 1% of meals
vs Veggie average
3% lighter
This780
Avg800
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Dried Rosemary
Ciabatta
Carrot
Potatoes
Onion
Peas
Cream Cheese
Cream Sauce Base
Dried Thyme
Garlic
Cremini Mushrooms
Mushroom Stock Concentrate
Celery
Butter
Salt
Olive Oil
Black Pepper
Cooking Oil
How to make it
1
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces. Halve, peel, and finely chop onion. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim, peel, and halve carrots lengthwise; slice crosswise into ¼-inch-thick half-moons. Finely dice celery. Peel and mince or grate garlic.
2
Heat a large drizzle of oil in a large pot over medium-high heat. Add potatoes, onion, thyme, rosemary, and a big pinch of salt. Cook, breaking up some of the potatoes and stirring occasionally, until lightly browned, 4-6 minutes.
Add a drizzle of oil, mushrooms, carrots, and celery; season with salt. Cook, stirring, until veggies are softened, 5-7 minutes more.
Add garlic to pot; cook, stirring frequently, until fragrant, 1-2 minutes more.
3
Add peas, stock concentrates, ½ tsp salt (1 tsp for 4 servings), and 2½ cups water (4½ cups for 4) to pot with veggies. Cover and bring to a boil, then reduce to a low simmer. Cook until potatoes are fork-tender, 10-12 minutes.
4
While soup cooks, tear ciabatta into bite-size pieces.
Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. Bake on top rack until golden brown, 3-5 minutes.
5
Once potatoes are fork-tender, stir cream sauce base and cream cheese into soup. Cook, stirring occasionally, until slightly thickened, 2-4 minutes. Turn off heat.
Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted; taste and season with salt and pepper.
6
Divide soup between bowls. Top each bowl with a few croutons and serve. TIP: Don’t add all the croutons just yet! Add as you eat to keep them nice and crispy.
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Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces. Halve, peel, and finely chop onion. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim, peel, and halve carrots lengthwise; slice crosswise into ¼-inch-thick half-moons. Finely dice celery. Peel and mince or grate garlic.
2
Step 2
Heat a large drizzle of oil in a large pot over medium-high heat. Add potatoes, onion, thyme, rosemary, and a big pinch of salt. Cook, breaking up some of the potatoes and stirring occasionally, until lightly browned, 4-6 minutes.
Add a drizzle of oil, mushrooms, carrots, and celery; season with salt. Cook, stirring, until veggies are softened, 5-7 minutes more.
Add garlic to pot; cook, stirring frequently, until fragrant, 1-2 minutes more.
3
Step 3
Add peas, stock concentrates, ½ tsp salt (1 tsp for 4 servings), and 2½ cups water (4½ cups for 4) to pot with veggies. Cover and bring to a boil, then reduce to a low simmer. Cook until potatoes are fork-tender, 10-12 minutes.
4
Step 4
While soup cooks, tear ciabatta into bite-size pieces.
Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. Bake on top rack until golden brown, 3-5 minutes.
5
Step 5
Once potatoes are fork-tender, stir cream sauce base and cream cheese into soup. Cook, stirring occasionally, until slightly thickened, 2-4 minutes. Turn off heat.
Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted; taste and season with salt and pepper.
6
Step 6
Divide soup between bowls. Top each bowl with a few croutons and serve. TIP: Don’t add all the croutons just yet! Add as you eat to keep them nice and crispy.
HelloFresh is the most popular meal kit in the US, offering 90+ recipes per week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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