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Potato Jalapeno Cheese Soup
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Potato Jalapeno Cheese Soup

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
4 cups peeled diced potatoes
1/2 cup of chopped onions
1/2 cup of chopped celery
1/2 cup of milk or cream
6 oz Kraft Hot or Mild Velveeta Mexican Cheese
2 slices Kraft Monterey Jack Pepper Cheese
2 teaspoon s salt
1 teaspoon white pepper
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Let's Make It
1
In a heavy sauce pan combine potatoes, onions, and celery. Add enough water to cover the potatoes, bring to a boil, and cook for 15 - 20 minutes or until potatoes are tender when poked with a fork.
2
Reduce heat to low and add the remaining ingredients. Simmer until the cheese is completely melted and serve Hot. (Additional water or milk may be added if it is too thick.)
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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