Nacho Potato Soup Recipe

Ingredients

1 package (5-1/4 ounces) au gratin potatoes

1 can (11 ounces) whole kernel corn, drained

1 can (10 ounces) diced tomatoes and green chilies, undrained

2 cups water
2 cups milk

2 cups cubed process American cheese (Velveeta)

Dash hot pepper sauce, optional

Minced fresh parsley, optional

Directions

In a 3-qt. 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. Yield: 6-8 servings (2 quarts).

Baked Potato Soup

Gaut4kidz said...


Baked Potato Soup
2 cups potatoes, diced but unpeeled
1/4 lb butter
2 cups finely chopped onion
1/2 cup flour
1 quart warm water
1/4 cup chicken broth
2 cups potato flakes
2 cups heavy cream
2 cups milk
1/2 tsp tabasco

salt, pepper, garlic powder to taste
Saute onions in butter for 10 minutes in large pot. Add flour and cook 5 minutes more. Stir frequently.
In a separate container combine water, broth, potato flakes and seasonings. Stir until mixed. Add to onion mixture slowly.
Add milk and cream and continue stirring.
Reduce heat and cook 15 minutes.
In a separate pot cook diced potatoes until tender. Combine with soup mixture and enjoy!

Creamy Italian Potato Salad Recipe

Ingredients

3 pounds red potatoes, peeled and cubed

2/3 cup grated Parmesan cheese

1 cup (9 ounces) ricotta cheese
4 garlic cloves, minced

1/2 medium red onion, sliced in thin rings

1/2 cup olive oil

6 tablespoons cider vinegar

Salt to taste

Coarsely ground pepper

1/2 cup minced fresh parsley

1/2 teaspoon dried oregano

Directions

Cook potatoes in boiling salted water until just tender. While potatoes cool, combine remaining ingredients except parsley and oregano. Drain potatoes. While potatoes are still hot, stir in cheese mixture. Cover; chill. Just before serving, stir in parsley and oregano. Yield: 10-12 servings.