Creamy Nacho Potato Soup

This is such a tasty soup and good anytime of the year. Using a packaged potato mix, makes it quick and easy to put together. I’m not fond of the packaged potato mixes but have to admit that I keep boxes of this mix on hand; just for this soup. Try it. I think your family will love it.

The soup is adapted from a recipe published in Quick Cooking Magazine, May/June 1998 edition. If you prefer a milder soup, use the mild flavor of Rotel’s diced tomatoes and green chilies.

Creamy Nacho Potato Soup

  • Servings: 6
  • Difficulty: easy
  • Print

1 package (5-1/4 ounces) au gratin potatoes
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) Rotel Original diced tomatoes and green chilies, undrained
2 cups water
2 cups Half and Half Milk
2 cups finely shredded sharp Cheddar cheese

In a 3-quart saucepan or Dutch oven, combine contents of potato package, 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 the Half and Half and cheese. Stir until cheese is melted. If soup is too thick, add additional milk until desired consistency is reached

Garnish with additional cheese, if desired. Serve with a soft roll or square of cornbread.  

 

Nacho Potato Soup

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