Nacho Potato Soup
  • Servings: 6- 8
  • 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
  1. 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.
  2. Yield: 6-8 servings (2 quarts).
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~