|
|
|
|
| Category |
|
Salads - Soups - Sidedishes
|
| Sub
Category |
|
None
|
| Servings |
|
6-8, 2 qts total
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
1 pkg, ( 5 1/4 oz) au graten potatoes
|
| |
1 can whole kernal corn-drained (11oz)
|
| |
1 can ( 10 oz) diced tomatoes and green chilies (drained)
|
| |
2 c. water
|
| |
2 c. Milk
|
| |
2 c. cubed American Cheese
|
| |
dash of hot pepper sauce (optional)
|
| |
Minced Fresh Parsley ( optional )
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
In 3 qt. Saucepan, combine contents of potato packet, corn tomatoes and water. Mix well.
|
|
|
|
Bring to boil, reduce heat, cover and simmer for 15-18 min. or until potatoes are tender.
|
|
|
|
Add milk, cheese, hot pepper sauce. Cook and stir until the cheese is melted. Garnish with parsley if desired,
|
|
|
|
|
|
Originally Submitted
3/31/2008
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Nacho Potato Soup recipe to your own private DesktopCookbook.
|
