Monday, March 5, 2012


                                                 NACHO POTATO SOUP

     I love this soup, it it can be made so quickly and hits the spot on a cold (and snowy) winter day!  If you have a box of au gratin potatos on hand, along with a can of corn and a can of diced tomatoes with green chilis, you're set!


  • 1 box au grautin potatos
  • 1 can diced tomatoes with green chilis
  • 1  can corn, drained
  • 2 cups water
  • 2 cups milk
  • 2 cups cheddar cheese, american cheese, or any other kind you have on hand.

  1. In saucepan, combine au gratin ingredients, corn, tomatoes, and water, mix well.
  2. Bring to a boil, reduce heat; cover and simmer 15-18 minutes or until potatoes are tender.
  3. Add milk and cheese.  If you have hot pepper sauce on hand, you can add a few drops if desired.
  4. Cook and stir until cheese is melted. Garnish with parsley if desired.
Serves 6-8

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