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Potato Soup

1 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
5 large baking potatoes
1 medium onion (optional but yummy)
1 can (12 oz.) evaporated milk
8-10 oz grated or chunked cheese (I use Velveeta cut in 1/2 inch chunks, but any Kraft cheese will work)
Bacon bits (also optional but yummy)
Sour cream to garnish
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Let's Make It
1
Wash and cut the potatoes and onion into cubes. Place in a large pot, cover with water and bring to a boil over medium heat. Boil until potatoes are fork tender. Drain all but about a cup or so of the water off.
2
Using a potato masher, or fork if you don't have a masher, mash about 1/3 - 1/2 of the potatoes. Pour the milk in and add the cheese and bacon bits. Stir continually until the cheese is melted.
3
Remove from heat. Serve with a dollop of sour cream and bacon bits on top.
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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