Nacho Potato Soup Recipes

QUICK POTATO NACHOS

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.

NACHO POTATO SOUP #5FIX

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.

NO FUSS NACHO POTATO SOUP

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.

NACHO CHEESE POTATO SOUP

Steps:

• In a saucepan, combine contents of potato package, 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.

NACHO POTATO SOUP

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.

NACHO POTATO SOUP

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.

NACHO POTATO SOUP

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

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.