Nacho Potato Soup

By BeachGirl on February 23, 2003

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Ingredients

    1. 1 (5 1/4 ounce) packages au gratin potato mix ( dry mix)
    2. 1 (15 ounce) cans corn, drained
    3. 2 (10 ounce) cans diced tomatoes and green chilies ( I use Rotel brand)
    4. 2 cups water
    5. 1 1/2 cups skim milk or 1 1/2 cups 2% low-fat milk
    6. 8 ounces fat free cream cheese or 8 ounces cream cheese ( cut in pieces)
    7. 2 dashes hot sauce, to taste
    8. 1 tablespoon fresh parsley sprig, minced (optional)

Directions

  1. In large pot, combine au gratin potato mix, tomatoes, and water.
  2. Mix well and bring to a boil.
  3. Reduce heat, cover, and simmer 15-18 minutes until potatoes are done.
  4. Add cheese chunks and cook, stirring with a whisk, until the cheese melts.
  5. Add milk, corn, and hot sauce, stirring until soup is hot.
  6. Garnish with parsley.