Try this Nacho Potato Soup recipe, or contribute your own.
Suggest a better descriptionIn a 32 qt. saucepan, combine the potatoes and sauce mix, 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, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired. Yield 6 - 8 servings. (2 quarts)
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Serving Size: 1 Serving (295g) | ||
Recipe Makes: 6 | ||
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Calories: 273 | ||
Calories from Fat: 113 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 7.7g | 38 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 33.4mg | 10 % | |
Sodium 1046mg | 36 % | |
Potassium 510.3mg | 13 % | |
Total Carbohydrate 25.1g | 7 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 23.5g | ||
Protein 17.1g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 273
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