Nacho Potato Soup Recipe

Name: Nacho Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces au gratin potatoes; 16 ounces corn, drained; 10 12 ounces Rotel Tomatoes, undrained; 2 cups water; 2 cups milk; 2 cups Velveeta cheese, cubed; ½ teaspoon green hot pepper sauce; ¼ teaspoon jalapeno powder; 1 dash Tabasco sauce; ½ teaspoon cumin

Servings: persons

6 ounces au gratin potatoes
16 ounces corn, drained
10 12 ounces Rotel Tomatoes, undrained
2 cups water
2 cups milk
2 cups Velveeta cheese, cubed
½ teaspoon green hot pepper sauce
¼ teaspoon jalapeno powder
1 dash Tabasco sauce
½ teaspoon cumin

1
In 3 quart saucepan, combine the potatoes and sauce mix, corn, tomatoes and water; mix well.
2
Bring to a boil.
3
Reduce heat;
4
cover and simmer for 15 18 minutes or until potatoes are tender.
5
Add milk, cheese and hot pepper sauce if desired;
6
cook and stir until the cheese is melted.
7
Garnish with parsley, if desired.
8
Changes - You can use Aldis Jalapeno Potatoes Au Gratin and Mexican Velveeta Cheese and skip adding the spices except cumin.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 ounces au gratin potatoes, 16 ounces corn, drained, 10 12 ounces Rotel Tomatoes, undrained, 2 cups water, and more.

Yes, Nacho Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nacho Potato Soup

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