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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 1 |
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A tasty, low-fat soup with a little kick that my family requests often. Starting with au gratin potatoes makes it SO easy. This recipe probably came from Light and Tasty magazine, although I substituted fat-free cheese and skim milk to make it lower in fat. Ingredients:
1 (5 1/4 ounce) package au gratin potato mix (dry mix) |
1 (15 ounce) can corn, drained |
2 (10 ounce) cans diced tomatoes and green chilies (i use rotel brand) |
2 cups water |
1 1/2 cups skim milk or 1 1/2 cups 2% low-fat milk |
8 ounces fat free cream cheese or 8 ounces cream cheese (cut in pieces) |
2 dashes hot sauce, to taste |
1 tablespoon fresh parsley sprig, minced (optional) |
Directions:
1. In large pot, combine au gratin potato mix, tomatoes, and water.
2. Mix well and bring to a boil.
3. Reduce heat, cover, and simmer 15-18 minutes until potatoes are done.
4. Add cheese chunks and cook, stirring with a whisk, until the cheese melts.
5. Add milk, corn, and hot sauce, stirring until soup is hot.
6. Garnish with parsley.
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