Wednesday, September 1, 2010

Nacho Potato Soup

1 pkg. AuGratin potatoes
1 can Rotel
2 C water
2 C milk
2 C Velveeta

Combine potatoes (and mix) with rotel and water. Bring to a boil and simmer covered until potatoes are cooked through and no longer hard. Add milk and velveeta and stir until cheese is melted.

[Comes out to a liquidy cheese dip consistency]

**Provided by: Angela Jensen**

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