Nacho Potato Soup


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.


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


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

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