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Nacho Potato Soup
1 (5 ounce) package au gratin potatoes
1 (11 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes and green chiles, undrained
2 cups water
2 cups milk
2 cups cubed process American cheese
Dash hot pepper sauce (optional)
Minced fresh parsley
In a 3-quart saucepan, combine the potatoes and sauce mix, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until the potatoes are tender.
Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted.
Garnish with parsley.
Makes 6-8 servings.
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Southwestern Recipes Index