NACHO POTATO SOUP
"This soup is super easy to make! Since it starts with a box of au gratin potatoes, you don't have to peel or slice them," shares Sherry Dickerson of Sebastopol, Mississippi. "A co-worker recommended the recipe to me. Now my husband requests it often."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a 3-qt. saucepan, combine the contents of potato package, corn, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add the milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired.
Nutrition Facts : Calories 234 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 980mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.
NACHO POTATO SOUP
I don't know where I got this recipe, but have had it for several years. It is my husband's favorite soup and also very easy to make!
Provided by Juenessa
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Empty potatoes only into a microwave safe bowl along with 3 cups of water.
- On high, cook potatoes approximately 8 minutes.
- Drain potatoes of most of the water.
- Combine the potatoes, potato sauce mix (from the box), corn, diced tomatoes and green chilies, and 2 cups of water in a stove-top pan.
- Mix well.
- Bring to a boil.
- Reduce heat; cover and simmer for about 15 minutes or until the potatoes are tender to your liking.
- Add milk and cubed Velveeta.
- Cook and stir until the Velveeta is melted into the soup.
- Ladle into soup bowls.
- Garnish with shredded cheese or sour cream, if you wish.
- Serve.
NACHO POTATO SOUP
A tasty, low-fat soup with a little kick that my family requests often. Starting with au gratin potatoes makes it SO easy. This recipe probably came from Light and Tasty magazine, although I substituted fat-free cheese and skim milk to make it lower in fat.
Provided by BeachGirl
Categories Potato
Time 30m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- In large pot, combine au gratin potato mix, tomatoes, and water.
- Mix well and bring to a boil.
- Reduce heat, cover, and simmer 15-18 minutes until potatoes are done.
- Add cheese chunks and cook, stirring with a whisk, until the cheese melts.
- Add milk, corn, and hot sauce, stirring until soup is hot.
- Garnish with parsley.
Nutrition Facts : Calories 172.6, Fat 1.9, SaturatedFat 0.9, Cholesterol 3.2, Sodium 866.3, Carbohydrate 34, Fiber 2.2, Sugar 1.8, Protein 9.8
QUICK POTATO NACHOS
Healthy and fun for the family. Serve with salsa, guacamole, and sour cream.
Provided by Micaella
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine potatoes, oil, Mexican seasoning, and garlic salt together in a bowl; stir to coat potatoes completely. Spread potatoes in a single layer on a baking sheet.
- Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes.
- Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.
Nutrition Facts : Calories 336.3 calories, Carbohydrate 35.2 g, Cholesterol 32.3 mg, Fat 17 g, Fiber 5.4 g, Protein 12.3 g, SaturatedFat 8.5 g, Sodium 780.1 mg, Sugar 2.1 g
CRISPY NACHOS POTATO BAKE #5FIX
5-Ingredient Fix Contest Entry. This is like a casserole in a crispy potato crust. It has the flavors of my home state, Texas. Shredded potatoes make it so easy to make!
Provided by loannefw_12421886
Categories Potato
Time 1h22m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook chorizo over low medium heat in a frying pan until crumbled and color is no longer pink. Drain off excess oil into a cup, leaving 2 tablespoon behind. Add mushrooms and cook until softened.
- Meanwhile turn oven to 425°F Wrap shredded potatoes in a kitchen towel and squeeze out as much moisture as possible. Grease a round 11 1/2 inch ovenproof casserole dish or deep pie dish with some chorizo drippings. Mix 1/2 cup chorizo drippings with potatoes. Press potatoes over bottom and sides of dish, forming a crust. Bake 20 minutes or until browned.
- While potatoes are baking, beat eggs in a large bowl with condensed soup. Take crust out of oven and pour mushroom/chorizo mixture into crust. Pour egg/soup mixture into crust.
- Bake at 350 F for 45-50 minutes or until set. Let sit 15 minutes before cutting into wedges and serving. Eat with green salad.
Nutrition Facts : Calories 209, Fat 15.7, SaturatedFat 5.7, Cholesterol 211, Sodium 424, Carbohydrate 2.5, Fiber 0.2, Sugar 0.8, Protein 14.1
NACHO POTATO SOUP
This is Zak's favorite soup recipe. He requests it whenever he's home or when I'm in town. This recipe was adapted from Quick Cooking Premier Issue, pg. 12. The ingredients list won't let me add the last two ingredients. They are 1/2 t. green Tabasco and a heaping 1/4 t. of jalapeno powder
Provided by Wright Family Cookb
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In 3 quart saucepan, combine the potatoes and sauce mix, 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.
- Changes - You can use Aldi's Jalapeno Potatoes Au Gratin and Mexican Velveeta Cheese and skip adding the spices except cumin.
Nutrition Facts : Calories 347.1, Fat 7.6, SaturatedFat 4, Cholesterol 17.1, Sodium 1294.5, Carbohydrate 68.8, Fiber 5, Sugar 3.6, Protein 12.2
NACHO POTATO SOUP #5FIX
5-Ingredient Fix Contest Entry. This hearty, comforting soup can be tossed together in minutes thanks to the help of Simply Potatoes.
Provided by ssns01_11510723
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in large saucepan or soup pot. Cook over medium heat, stirring occasionally, until cheese is melted. Cover, reduce heat, and summer until potatoes are tender, about 10-15 minutes.
Nutrition Facts : Calories 605.1, Fat 37.7, SaturatedFat 23.2, Cholesterol 106.9, Sodium 2478.9, Carbohydrate 37.3, Fiber 1.6, Sugar 10.4, Protein 32.9
More about "nacho potato soup 5fix recipes"
NACHO POTATO CHOWDER - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
POTATO NACHOS RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
Author Ree DrummondSteps 5Difficulty Easy
RECIPES FOR CHEESY POTATO BACON ALE SOUP #5FIX
From cooktime24.com
NACHO POTATO SOUP RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
NACHO POTATO CHOWDER WITH SMOKED SAUSAGE. A PUBLIX …
From youtube.com
You'll also love