At our All Saints Party this past Friday, I volunteered to bring potato soup. Never one to shy away from trying something new, I chose to bring a recipe I hadn't made before - Nacho Potato Soup. Those who tried the soup said it was delicious; that's the response I had hoped to receive. I made a triple batch, but only brought 2/3 to the party. The last 1/3, I double bagged and have frozen for later. Here's the recipe . . .
Nacho Potato Soup
Serves 6-8
1 package Au Gratin potatoes
1 - 11 oz. can corn, drained
1 - 14 oz. can chili recipe tomatoes
2 cups cubed Velveeta cheese
2 cups water
2 cups 2% milk
Tortilla chips, crushed
Combine Au Gratin potatoes, corn, tomatoes and water in a medium sized saucepan. Mix well and bring to a boil. Reduce heat and simmer for 15 minutes or until potatoes are tender. Add milk and Velveeta; cook and stir until Velveeta is melted. Serve with crushed tortilla chips as a topping.
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