Nacho Potato Soup

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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.

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Ingredients [?]

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  • add   8 ounces fat free cream cheese or cream cheese (cut in pieces)
  • add   1 (5 1/4 ounce) package au gratin potato mix (dry mix)
  • add   1 1/2 cups skim milk or 2% low-fat milk
  • add   2 cups water
  • add   1 (15 ounce) can corn
  • add   1 tablespoon fresh parsley sprigs, minced (optional)
  • add   2 dashes hot sauce
  • add   2 (10 ounce) cans diced tomatoes and green chilies (I use Rotel brand)


  1. In large pot, combine au gratin potato mix, tomatoes, and water.
  2. Mix well and bring to a boil.
  3. Reduce heat, cover, and simmer 15-18 minutes until potatoes are done.
  4. Add cheese chunks and cook, stirring with a whisk, until the cheese melts.
  5. Add milk, corn, and hot sauce, stirring until soup is hot.
  6. Garnish with parsley.