Nacho Potato Soup


User Avatar
Member since 2006
No Video

Serves 6- 8 | Prep Time | Cook Time

Why I Love This Recipe

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~


Ingredients You'll Need

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


Directions

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).


Questions, Comments & Reviews



More Great Recipes: Dairy | Potato | Soup
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51081 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11274 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana