More Great Recipes: Dairy | Potato | Soup

Nacho Potato Soup


User Avatar
Member since 2006

Serves 6- 8 | Prep Time | Cook Time

Ingredients

1 (5-1/4 oz.) pkg. Au gratin potatoes
11 oz. can whole kernel corn, drained (Green Giant Extra Sweet Niblets)
10 oz. can Rotel diced tomatoes and green chilies, undrained
2 c. water
2 c. milk
2 c. cubed process American cheese, diced (Velveeta 1 small 8oz. Cube)
Dash hot pepper sauce, optional
Minced fresh parsley, optional


In a 3 quart saucepan, combine the potatoes and sauce mix, corn, tomatoes, and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese, and hot pepper sauce (if desired). Cook and stir until the cheese is melted. Garnish with parsley if desired.


Yield: 6-8 servings (2 quarts).


Pairs Well With


Notes

This is my quick go to soup in the winter months. I always keep these ingredients in the pantry. I used to stop on the way home from work and buy a loaf of hot French bread to eat it with. When I got home I would throw it all together and after it cooked for about 18 min., I added the cheese and milk, turned off the heat, covered it with a plate and hopped in the shower while the cheese melted and it was ready to eat within 1/2 hour of getting home. Got this out of the Quick Cooking premiere issue 1998)

I don't add the hot sauce (hot enough for me w/Rotel) or parsley.

~Jan~

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11167 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter