Nacho Potato Soup
Cuisine: American
Author: Kitchens
Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hour 5 mins
  • 1 1/2 Cups water, boiling
  • 1 can Rotel tomatoes with chiles (10 ounces)
  • 1 box Betty Crocker Au Gratin Potatoes
  • 3/4 Cup frozen corn niblets (or one can whole kernel corn, drained)
  • 1 Cup milk
  • 5 ounces (1 Cup) shredded cheddar (or Velveeta cheese)
  • parsley or cilantro for garnish
  1. Whisk water and sauce mix from Au Gratin Potatoes in a stockpot.
  2. Stir in potatoes, corn and tomatoes.
  3. Bring to a boil.
  4. Reduce heat and simmer until potatoes are tender.
  5. Stir in milk and cheese. Cook and stir until cheese is melted
  6. If desired, stir in hot pepper sauce or offer when serving.
  7. Garnish with parsley or cilantro.
This incredibly flexible recipe is a family fun treat.

Garnishes can vary. We've tried it with a dollop of sour cream and mild salsa; splashed with hot sauce; topped with toasted tortillas; drizzled with BBQ sauce; or topped with grilled chicken. Simple and flexible is the way to go.
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