Soup, Chili, Stew and Dumpling Recipes
Nacho Potato Soup
Ingredients
- 1 (5 1/4 ounce) package au gratin potatoes
- 1 (11 ounce) can whole kernel corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 2 cups water
- 2 cups milk
- 2 cups cubed process American cheese
- Dash hot pepper sauce (optional)
- Minced fresh parsley (optional)
Instructions
- In a 3 quart 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 to 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.