Our local hospital foundation has an annual fundraiser that includes a soup tasting. For a set price you get to select 3 soups made by area cooks and a selection of desserts. They sell the cookbook of recipes for a whopping $2.00. We found this recipe and had to add a little meat, but it is certainly a family favorite. I took it to one of our family dinners over Christmas and assured them all that I would post the recipe to the blog. Perfect for a cold winter day, but it is also quick and easy to make.
Beefy Nacho Potato Soup
1 pound ground beef, browned and drained
1 package (5 1/4 ounces) Au Gratin Potatoes
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) diced tomatoes with green chilies (RoTel), undrained
2 cups water
2 cups milk
2 cups cubed Velveeta cheese
Dash hot pepper sauce (optional)
In a 3-quart saucepan, mix ground beef, potatoes, sauce mix that came with potatoes, corn, tomatoes, and water. Bring to a boil; reduce heat. Cover and simmer for 15-18 minutes or until potatoes are tender. Add milk and cheese and hot pepper sauce if desired. Cook and stir until cheese is melted.
I added the milk and cheese and then poured it all into my Crockpot for serving.
Makes 6-8 servings.
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-A Kansas Farm Mom
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This sounds good on a cold wintery day!
ReplyDeleteThanks for stopping by! My kids love it as long as I don't put in the hot Rotel. LOL
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