Serves: 7
Total Calories: 50
In a 3-quart saucepan, combine contents of potato mix, including cheese sauce, with corn, tomatoes and water. Mix well; bring to a boil. Reduce heat, cover and simmer for 15 to 18 minutes, until potatoes are tender. Add milk and cheese; cook and stir until cheese is melted.
Tip: Drain veggies very well in a colander before combining with salad dressing…the flavorful dressing won't be diluted.
This Nacho Potato Soup recipe is from the Almost Homemade Cookbook Cookbook. Download this Cookbook today.
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