Friday, November 19, 2010

Nacho Potato Soup

1 pkg (5 1/4 oz) au gratin potatoes
1 can (11 oz) whole kernal corn, drained
1 can (10 oz) 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

In a 3 qt saucepan, combine contents of the pkg of potatoes, corn, tomatoes and water; mix well. Bring to boil. Reduce heat; cover and simmer for 15-18 minutes or until the potatoes are tender. Add milk, cheese and hot pepper sauce as desired; cook and stir until the cheese is melted. Garnish with parsley if desired. Serves 6-8 servings makes 2 qts.

This soup is super easy to make!

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