Nacho Potato Soup
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
8 cups
- Serves:
- 8
ingredients
- 148.83 g package au gratin potato mix (dry mix)
- 425.24 g can corn, drained
- 2 (566.99 g) can diced tomatoes and green chilies (I use Rotel brand)
- 473.18 ml water
- 354.88 ml skim milk or 354.88 ml 2% low-fat milk
- 226.79 g fat free cream cheese or 226.79 g cream cheese (cut in pieces)
- 0.5 ml hot sauce, to taste
- 14.79 ml fresh parsley sprig, minced (optional)
directions
- In large pot, combine au gratin potato mix, tomatoes, and water.
- Mix well and bring to a boil.
- Reduce heat, cover, and simmer 15-18 minutes until potatoes are done.
- Add cheese chunks and cook, stirring with a whisk, until the cheese melts.
- Add milk, corn, and hot sauce, stirring until soup is hot.
- Garnish with parsley.
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RECIPE SUBMITTED BY
BeachGirl
Edisto Island, South Carolina
I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,