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| Nacho Potato Soup |
1 pkg (5-1/4 ounces) au gratin potatoes
1 can (11 ounces) whole kernal corn, drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
2 cups water
2 cups milk
2 cups cubed process American cheese
Dash hot pepper sauce, optional
Minched fresh parsley, optional|In a 3-qt saucepan, combine the contents of the 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 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).
1 can (11 ounces) whole kernal corn, drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
2 cups water
2 cups milk
2 cups cubed process American cheese
Dash hot pepper sauce, optional
Minched fresh parsley, optional|In a 3-qt saucepan, combine the contents of the 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 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).
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