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Nacho Potato Soup

"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."
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings (2 quarts)

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 2% milk
  • 2 cups cubed process American cheese (Velveeta)
  • Dash hot pepper sauce, optional
  • Minced fresh parsley, optional

Directions

  • In a 3-qt. saucepan, combine the contents of potato package, corn, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add the milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired.
Nutrition Facts
1 cup: 234 calories, 10g fat (6g saturated fat), 26mg cholesterol, 980mg sodium, 25g carbohydrate (7g sugars, 2g fiber), 10g protein.

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