Print Recipe

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


  1. 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.
  2. Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted.
  3. Garnish with parsley.

Makes 6-8 servings.

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