My extended family is really picky. About the only thing that is safe to make isthing involving cheese....and if it also involves any sort of vegetable...it better be well hidden within that cheese. Lauren brought this soup to work one day, and was kind enough to share the recipe via Taste of Home with me. I tried it out with the family awhile back, and it was a huge hit, not to mention, very easy to put together! So....if your family is like mine, or if you'd ever like to invite my family over for dinner...might I recommend this Nacho Soup? Kinda perfect for these winter months too.
Nacho Potato Soup
Ingredients: 1 pkg (5 1/4 oz) au gratin potato mix, 1 can (11 oz) whole kernel corn (drained), 1 can (10 oz) rotel (undrained), 2 c. water, 2 c. 2% milk, 2 c. cubed velveeta, minced fresh parsley (I omitted this, my family is frightened by green things that might contain nutrition), tortilla chips.
Instructions: Combine potato package, corn, tomatoes, and water. Bring to a boil. Reduce heat. Simmer for 15 minutes (until potatoes are tender). Add milk, and cheese, cook until cheese is melted. Garnish with parsley. Serve with tortilla chips. I actually threw the soup in the fridge over night after I melted down the cheese, and heated it again the next day before serving with dinner. It was great, and saved me from having to figure out timing.