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Easy Nacho Potato Soup with Smoked Sausage
Easy Nacho Potato Soup with Smoked Sausage is so easy to make with a box of Au Gratin potatoes. Wonderfully cheesy and creamy, this cold weather soup is hard to resist.
Course
Soup
Cuisine
Southwestern
Keyword
nacho soup
Prep Time
5
minutes
minutes
Cook Time
17
minutes
minutes
Servings
6
Ingredients
1
box
Au gratin potatoes,
I use Betty Crocker
2
cups
water
1
(15.25-ounce) can
whole kernel corn, drained
1
(10-ounce) can
Rotel tomatoes,
undrained
8
ounces
smoked sausage,
sliced
2
cups
milk
16
ounces
Velveeta cheese,
cubed
1/2
teaspoon
hot sauce,
I use Chipotle TABASCO
Instructions
In a Dutch oven or large saucepan, stir together contents from box of Au gratin poatoes with water, corn and Rotel tomatoes.
Bring to a boil, reduce heat to maintain a simmer. Make sure potatoes are submerged. Cover and simmer for 15 to 18 minutes, stirring occasionally.
Meanwhile, brown sausage in a nonstick pan in a little oil.
Add milk, Velveeta cheese, hot sauce, and smoked sausage to the Dutch oven. Place lid back on for about 2 minutes. Stir until cheese is melted. Serve.