Nacho Potato Soup
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 8 servings (2 quarts).
"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."
Ingredients
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1 package (5-1/4 ounces) au gratin potatoes
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1 can (11 ounces) whole kernel corn, drained
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1 can (10 ounces) diced tomatoes and green chiles, undrained
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2 cups water
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2 cups 2% milk
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2 cups cubed Velveeta
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Dash hot pepper sauce, optional
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Minced fresh parsley, optional
Directions
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1.
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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