No Fuss Nacho Potato Soup Recipes

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NO FUSS NACHO POTATO SOUP



No Fuss Nacho Potato Soup image

Make and share this No Fuss Nacho Potato Soup recipe from Food.com.

Provided by TheDancingCook

Categories     Tex Mex

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (5 1/2 ounce) package au gratin potatoes
1 (11 ounce) can corn, drained
1 (10 ounce) can diced tomatoes with mild green chilies, drained
2 cups cubed process American cheese or 2 cups Velveeta cheese
2 cups water
2 cups milk
crushed tortilla chips

Steps:

  • In saucepan, combine Au Grating Potatoes, corn, tomatoes and water.
  • Mix well and bring to a boil.
  • Reduce heat, cover and simmer for 15 minutes or until potatoes are tender.
  • Add milk and cheese.
  • Cook and stir until cheese is melted.
  • Serve with crushed tortilla chips for topping.

Nutrition Facts : Calories 439.1, Fat 23.4, SaturatedFat 14.3, Cholesterol 59.9, Sodium 1985.6, Carbohydrate 41.2, Fiber 2.3, Sugar 8, Protein 21.9

NACHO POTATO SOUP



Nacho Potato Soup image

I don't know where I got this recipe, but have had it for several years. It is my husband's favorite soup and also very easy to make!

Provided by Juenessa

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 (5 1/4 ounce) box scalloped potatoes mix
1 (11 ounce) can whole kernel corn, drained
0.5 (10 ounce) can diced tomatoes and green chilies, undrained
5 cups water, divided
2 cups milk
2 cups cubed Velveeta cheese
shredded cheese (optional)
sour cream (optional)

Steps:

  • Empty potatoes only into a microwave safe bowl along with 3 cups of water.
  • On high, cook potatoes approximately 8 minutes.
  • Drain potatoes of most of the water.
  • Combine the potatoes, potato sauce mix (from the box), corn, diced tomatoes and green chilies, and 2 cups of water in a stove-top pan.
  • Mix well.
  • Bring to a boil.
  • Reduce heat; cover and simmer for about 15 minutes or until the potatoes are tender to your liking.
  • Add milk and cubed Velveeta.
  • Cook and stir until the Velveeta is melted into the soup.
  • Ladle into soup bowls.
  • Garnish with shredded cheese or sour cream, if you wish.
  • Serve.

NACHO POTATO SOUP



Nacho Potato Soup image

'This soup is super easy to make! Since it starts with a box of au gratin potatoes, you don't have to peel or slice them,' shares Sherry Dickerson of Sebastopol, Mississippi. 'A co-worker recommended the recipe to me. Now my husband requests it often.'

Provided by Allrecipes Member

Time 25m

Yield 6

Number Of Ingredients 8

1 (5.5 ounce) package au gratin instant potato mix
1 (11 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes and green chilies, undrained
2 cups water
2 cups milk
2 cups cubed process American cheese
1 dash hot pepper sauce
1 teaspoon Minced fresh parsley

Steps:

  • 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 if desired.

Nutrition Facts : Calories 346 calories, Carbohydrate 35.2 g, Cholesterol 50.5 mg, Fat 17.7 g, Fiber 2.5 g, Protein 17 g, SaturatedFat 10.9 g, Sodium 1619.9 mg, Sugar 5.6 g

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