43. Nacho Potao Soup

I went back to Taste of Home Fast Fixes with Mixes for this soup. This is another soup that has just a few ingredients, quick prep time, and sounded like it would taste good…

Nacho Potato Soup

1 package (3 ¼ oz) au gratin potatoes
1 can (11 oz) whole kernel corn, drained
1 can (10 oz) diced tomatoes and green chilies, undrained
2 cups water
2 cups milk
2 cups cubed process American cheese
Dash hot pepper sauce, optional
Minced fresh parsley, optional

In a 3-qt 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, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired. Yield: 6-8 servings (2 quarts)


Changes and Shortcuts: There was nothing that I had to do ahead of time with this recipe. I simply assembled my box of au gratin potato mix, can of corn, and can of tomatoes on the counter and put my soup pot on the stove before I left for work. The recipe didn’t suggest it, but I broke up the potatoes as I put them in the pot so they would be bite size in the soup.

Results: Another success! This is a nice, quick, creamy soup. The recipe makes enough for lunch leftovers. I realized that I didn’t put the hot pepper sauce in the soup—but I never missed it. This would probably also be good with either ground beef or shredded chicken in it. I served it with a good, crusty, whole grain bread and it was perfect!

Keeper? YES!