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Nacho Potato Soup

  • Author: Leslie Rye
  • Yield: 6 1x


  • 1(package 5-1/4 oz. au gratin potatoes
  • 1 can (11 oz.) kernel corn, drained
  • 1 can (10 oz.) Rotel tomatoes, undrained
  • 2 c. water
  • 2 c. milk
  • 2 c. cubed Velveeta cheese
  • Dash hot pepper sauce


  1. in a 3 qt. saucepan, combine the contents of the potato package, corn, tomatoes, and water and mix well.
  2. Bring to a boil.
  3. Reduce heat, cover and simmer for 15-18 minutes or until potatoes are tender.
  4. Add milk, cheese, and hot sauce.
  5. Cook and stir until cheese is melted.


  • Hot sauce is optional.

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