Ingredients for No Fuss Nacho Potato Soup
- Au Gratin Potatoes
- 1 cup frozen corn
- Diced Tomatoes With Mild Green Chilies
- Process American Cheese
- 3 cups water
- 1 cup milk (or half-and-half)
- Tortilla Chips
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How to Make No Fuss Nacho Potato Soup
- Peel and dice 2 large russet potatoes into 1/2-inch cubes.
- In a large saucepan, combine the diced potatoes, 1 cup frozen corn, 1 (14.5 ounce) can diced tomatoes (undrained), and 3 cups of water.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender. Stir occasionally.
- Stir in 1 cup of milk (or half-and-half for extra richness) and 1 cup of shredded cheddar cheese.
- Cook and stir until the cheese is melted and the soup is creamy and smooth.
- Serve immediately, topped with crushed tortilla chips and a sprinkle of your favorite nacho toppings (optional: chopped cilantro, green onions, jalapeños).
Nutrition Information (Approximate per serving)
Sodium
82 g
Sugar
31g
Fat
71g
Carbs
13g
