Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 234
  • Fat:
  • 10 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 26 mg
  • Sodium:
  • 980 mg
  • Carbohydrate:
  • 25 g
  • Fiber:
  • 2 g
  • Protein:
  • 10 g


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Nacho Potato Soup

Quick Cooking
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"This soup is super easy to make! Since it starts with a box of au gratin potatoes, you don't have to peel or slice them," shares Sherry Dickerson of Sebastopol, Mississippi. "A co-worker recommended the recipe to me. Now my husband requests it often."

SERVINGS: 6-8

CATEGORY: Soup

METHOD: Stovetop - One-Dish

TIME: Prep/Total Time: 25 min.

Ingredients:

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

Directions:

In a 3-qt. saucepan, combine contents of 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).

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