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Full Online Book HomeLearning KitchenVegetables - Nacho Cheese Potato Soup
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Vegetables - Nacho Cheese Potato Soup Post by :cce12247 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :835

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Vegetables - Nacho Cheese Potato Soup

1 (5.25 oz.) box Betty Crocker® au gratin potatoes
1 (16 oz.) jar picante sauce or mild salsa
2 cups water
2 cups milk
1 1/2 cups grated cheddar cheese
Tortilla chips

Mix dried potatoes and sauce packet with salsa (or picante sauce), and water. Cover and simmer for 30 minutes, or until potatoes are tender. Stir in cheese and milk. Heat thoroughly, until cheese melts.

Serve with tortilla chips.

5 servings.

Source: Kentucky Living

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1/2 oz. butter 1/2 large onion, very finely diced 1 clove garlic 3 large potatoes1 pint of chicken stock salt and pepper Melt the butter in a saucepan and add in the onion and garlic. Up the heat a wee bit and fry the onions until nice and well browned. Not burned though. Cube the potatoes and add those in. Let them cook for about 5 minutes, stirring all the while, then add in the stock. Simmer until the potatoes are cooked through. If they fall apart don’t worry – it still tastes good. Taste then season how you like it.

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9 medium white potatoes, diced in 1/2 inch pieces1 large onion, chopped3 ribs celery, chopped in small pieces1 box dry onion soup1/2 stick “I Can’t believe It’s Not Butter”® margarine1 ( 10 1/2 oz) can chicken broth (Campbell’s® size) and 3 tsp. chicken bouillon1/2 gallon 2% milksalt and pepper, to tasteWas vegetables and cover with water. Add dry soup, margarine, broth, and bouillon. Bring to a boil, reduce heat to medium, and cook until potatoes are very tender.Add milk, salt and pepper and bring almost to a boil; reduce heat to simmer for about 2 hours, stirring frequently.Serve