Nacho Potato Soup

Ingredients

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

Instructions

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).

*********

Restaurant Articles

Organic consumers are no longer the hippie health nuts of decades past...

Read more

Recipe

Apple Danish Pastries

Read more

Business Plan

Italian Restaurant

Read more