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Nacho Potato Soup

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Nacho Potato Soup

You all have those days when we’re making something we think is going to be the best thing we’ve ever eaten, and it turns out to be a big flop.

Ingredients

1 pkg (5-1/4 ounces) au gratin potatoes
1 can (11 ounces) wkernelernal corn, drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
2 cups water
2 cups milk
2 cups cubed process American cheese
Dash hot pepper sauce, optional
Minced fresh parsley, optional

Instructions

Procedures: In a 3-qt saucepan, combine the contents of the potato package, 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)

Keywords: Nacho Potato Soup

Written by Melissa Owens

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