NACHO POTATO SOUP



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 

How to Make It:
  1. In a 3-qt. saucepan, combine the contents of potato package, corn, tomatoes and water. 
  2. Bring to a boil. 
  3. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. 
  4. Add the milk, cheese and hot pepper sauce if desired.
  5. Cook and stir until the cheese is melted. 
  6. Garnish with parsley if desired. 
  7. Yield: 6-8 servings (2 quarts).

*Recipe taken from:

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