Nacho Potato Soup
History: We love soup at our home. My #1 daughter and I could eat it everyday when the weather is cool. This soup is on the top of my list because it is fast and easy.
Ingredients:
- 1 package (5 1/4 ounce) au gratin potatoes
- 1 can (11 ounce) whole kernel corn, drained (can use equal amount frozen corn)
- 1 can (10 ounce) diced tomatoes and green chilies, undrained (use mild)
- 2 cups water
- 2 cups milk
- 2 cups cubed process American Cheese (I sometimes 1/2 this amount)
Directions:
- In a 3 quart saucepan, combine the contents of the potato package (which has the seasonings as well as the dry potatoes) , corn tomatoes, and water. Mix well.
- Bring to a boil.
- Reduce heat: cover and simmer for 15-18 mins or until potatoes are tender.
- Add Milk and processed cheese and cook on low (Caution this will burn easily)
- Stir until the cheese is melted.
- May garnish with parsley if desired.
Yield 6-8 servings
Buon Appetito
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