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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."
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 234 calories, 10 g fat (6 g saturated fat), 26 mg cholesterol, 980 mg sodium, 25 g carbohydrate, 2 g fiber, 10 g protein.
Originally published as Nacho Potato Soup in Quick Cooking May/June 1998, p12
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Reviewed on Oct. 17, 2009 by AMWmomofsix
This soup had pretty good flavor. My kids thought it was wonderful.
Reviewed on Sep. 27, 2009 by slug9000
Very easy to make! It's a little cheesy, though--I'd recommend a little less Velveeta and more hot pepper sauce (I like Frank's Red Hot). Very easy to make, though!
Reviewed on Jan. 22, 2009 by jherrewig
My husband is in love with this dish. I have to pretend I forget in order not to have to make it every week ;)
Reviewed on Jan. 05, 2009 by jenjen1177
Delicious! It's quite spicy but very yummy. I'm planning to make it again and add taco meat. Also, I made it with 2% cheese and skim milk, and it was still rich and creamy. A wonderful meal itself or addition to a Mexican dish!
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