Nacho Potato Soup
Recipe submitted by Jan
This is a great little weeknight soup with things most people already have in the pantry. I serve it with a nice crusty loaf of bread for a good and fast rainy day soup.
Ingredients:
- 1 (1/4 oz.) pkg. Au gratin potatoes
- 11 oz. can whole kernel sweet corn, drained
- 10 oz. can diced tomatoes and green chilies, undrained
- 2 c. water
- 2 c. milk
- 2 c. cubed process American cheese, diced (Velveeta 1 small 8oz. Cube)
- fresh parsley for garnish (optional)
Directions:
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 potatoes are tender.
Add milk and cheese.
Cook and stir until the cheese is melted.
Garnish with parsley if desired.
