No Fuss Nacho Potato Soup Recipes
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.
NO-FUSS POTATO SOUP
Steps:
- In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 7-8 hours or until the vegetables are tender. , Add milk and parsley. Cover and cook 30 minutes longer or until heated through. Garnish with chives if desired.
Nutrition Facts : Calories 190 calories, Fat 7g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 827mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
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.
NO FUSS NACHO POTATO SOUP
Make and share this No Fuss Nacho Potato Soup recipe from Food.com.
Provided by TheDancingCook
Categories Tex Mex
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In saucepan, combine Au Grating Potatoes, corn, tomatoes and water.
- Mix well and bring to a boil.
- Reduce heat, cover and simmer for 15 minutes or until potatoes are tender.
- Add milk and cheese.
- Cook and stir until cheese is melted.
- Serve with crushed tortilla chips for topping.
Nutrition Facts : Calories 439.1, Fat 23.4, SaturatedFat 14.3, Cholesterol 59.9, Sodium 1985.6, Carbohydrate 41.2, Fiber 2.3, Sugar 8, Protein 21.9
CROCK POT NO-FUSS POTATO SOUP
I made this last night. Found the recipe in my Fix It & Forget It cookbook. Everyone loved it. Sooo Easy and so good. My husband loved it so much he took leftovers to work. He is not a soup eater. That says a lot. Any potato will work. I used red potato's.
Provided by children from A to Z
Categories Potato
Time 7h30m
Yield 6-7 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except milk, parsley, and cheese in slow cooker.
- Cover. Cook on high 7-8 hours, or until vegetables are tender.
- Stir in milk and parsley.
- Stir in cheese until it melts.
- Heat thoroughly.
Nutrition Facts : Calories 443, Fat 24.8, SaturatedFat 12, Cholesterol 56.3, Sodium 1435.1, Carbohydrate 39.4, Fiber 4.5, Sugar 4.5, Protein 17.3
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
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
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