"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Nacho Potato Soup Recipe

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This recipe for Nacho Potato Soup, by , is from The Kaylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Grabowski
Added: Tuesday, December 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg (5 1/4 oz) au gratin potatoes
1 can (11 oz) whole kernel corn, drained
1 can (10 oz) diced tomatoes and green chilies, undrained
2 c. water
2 c. milk
2 c. cubed processed American cheese (Velveeta)
dash of hot pepper sauce, optional
minced fresh parsley, optional

Directions:
Directions:
In a 3-qt. saucepan, 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 milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
10-15 minutes

 

 

 

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