Nacho Potato Soup
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 6 ounces au gratin potatoes
- 16 ounces corn, drained
- 10 1⁄2 ounces Rotel Tomatoes, undrained
- 2 cups water
- 2 cups milk
- 2 cups Velveeta cheese, cubed
- 1⁄2 teaspoon green hot pepper sauce
- 1⁄4 teaspoon jalapeno powder
- 1 dash Tabasco sauce
- 1⁄2 teaspoon cumin
directions
- In 3 quart 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.
- Changes - You can use Aldi’s Jalapeno Potatoes Au Gratin and Mexican Velveeta Cheese and skip adding the spices except cumin.
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