Nacho Potato Soup
"A tasty, low-fat soup with a little kick that my family requests often. Starting with au gratin potatoes makes it SO easy. This recipe probably came from Light and Tasty magazine, although I substituted fat-free cheese and skim milk to make it lower in fat."
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
8 cups
- Serves:
- 8
ingredients
- 1 (5 1/4 ounce) package au gratin potato mix (dry mix)
- 1 (15 ounce) can corn, drained
- 2 (10 ounce) cans diced tomatoes and green chilies (I use Rotel brand)
- 2 cups water
- 1 1⁄2 cups skim milk or 1 1/2 cups 2% low-fat milk
- 8 ounces fat free cream cheese or 8 ounces cream cheese (cut in pieces)
- 2 dashes hot sauce, to taste
- 1 tablespoon fresh parsley sprig, minced (optional)
directions
- In large pot, combine au gratin potato mix, tomatoes, and water.
- Mix well and bring to a boil.
- Reduce heat, cover, and simmer 15-18 minutes until potatoes are done.
- Add cheese chunks and cook, stirring with a whisk, until the cheese melts.
- Add milk, corn, and hot sauce, stirring until soup is hot.
- Garnish with parsley.
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Reviews
-
Considering it`s quick easy and low in fat I`m giving it 5 stars. But I myself rather fattening creamy soup. Don`t get me wrong this is good! I would even put in some left over cubed chicken breast and top it off with some sliced black olives!. -
So easy and so yummy. Nice thick and creamy texture. We don't like things too spicy so I left out the hot sauce and put one can rotel and one can diced tomatoes and it was great.
RECIPE SUBMITTED BY
BeachGirl
Edisto Island, South Carolina
I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,
