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Nacho Potato Soup

Recipe By : 
Serving Size : 6 
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkg au gratin potato mix -- dry au gratin 
1 can corn
10 oz tomatoes with green chilis
2 c water
2 c milk, 2% lowfat
4 oz velveeta -- cubed
dash hot pepper sauce -- (optional)

In a 3 qt saucepan, combine the dry contents of the au gratin 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, velveeta, and hot pepper sauce, if desired. Cook and stir on low until the cheese is melted. Garnish with parsley, if desired.

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NOTES : Excellent first dinner course for company meals or as accompaniment to a sandwich. Fast, but make sure to give potatoes time enough to be tender. Save calories, points, etc., by substituting non-fat or 1% milk.

calories 219     fiber 0.5     fat 5.9    points 5     (about 1 1/2 cups)

 

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Nutritional information is based on all information available to me at the time of publication. I now calculate points using the 2001 Weight Watchers information. Verify that your ingredients yield the same results. I usually choose to use light rather than nonfat products. Some items, such as cheddar, I use the normal product as noted, as my preference. Optional ingredients are not included in the calculation of calories or points.

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Linda Pulliam

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