NACHO CHEESE SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 package (about 5 ounces)dry au gratin potatoes
  • 1 can (about 15 ounces)whole kernel corn, undrained
  • 2 cups water
  • 1 cup salsa
  • 2 cups milk
  • 1 1/2 cups (6 ounces) shredded cheese
  • 1 can (about 2 ounces) ripe olives, drained
  • Tortilla chips (optional)

Directions

  • In large saucepan, combine potatoes, dry au gratin sauce mix, corn with liquid, water and salsa.
  • Heat to boil; reduce heat.
  • Cover and simmer 25 minutes or until potatoes are tender, stirring occasionally.
  • Add milk, cheese and olives.
  • Cook until cheese is melted and soup is heated through, stirring occasionally.
  • Garnish with tortilla chips
  • Makes 6 serving
  • NOTE: I doubled this recipe using only one can of olives since we aren't big on olives here.
  • The original recipe calls for a taco blend shredded cheese but I used a marble and it was great.
  • I used about 2 cups of frozen corn instead of the can, so I added about half a cup of water on top of the 2 cups called for.

Notes

I got this recipe from the Best Loved Brand Name Recipes. I did tweak it a bit though (see note)

Categories: Potato  Soup 

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