Wednesday, November 18, 2015

Nacho Potato Soup

We’ve all heard the saying, “Never trust a skinny cook.” However the new movement towards healthier eating and foods has made that a little less popular or true. I think instead it should be “Never trust a recipe on a clean cook book page.”

You can tell my favorite recipes in my recipe box or in one of my cookbooks because it has splatters, spills, and crumbs stuck to it. Those are the recipes I’ve gone back to time and time again.

When you find grandma’s cookbook in your box of keepsakes, the first recipes you want to try are the ones she obviously loved and used…the well worn pages!

Today I want to share with you one of the well-splattered and oft-used recipes from my cookbook cupboard. This cookbook and the actual recipe itself both came from my Mother-in-Law! It is a staple in our house all through the cold months. I may or may not be eating a bowl of it as I type this up. 

Nacho Potato Soup

  • 1 lb sausage (our favorite is the Jimmy Dean Sage sausage, it gives the whole soup such a nice flavor!)
  • 1 onion, chopped
  • 6 medium potatoes, cubed
  • 1 can whole kernel corn, do not drain (I’ve used frozen corn in some water too when we haven’t had canned corn on hand)
  • 1 can cream-style corn
  • 1 can diced tomatoes
  • 1 (4-oz) can diced green chili 
  • 1 can kidney beans, drained
  • 2 c. grated cheddar cheese
  • and then either
    • -1 large can evaporated milk
    • 2 c. milk + ½ c. instant potato flakes
  • optional: We sometimes add in a few shakes of garlic powder, salt, pepper, and sometimes even hot sauce.

  1. In a large pot, fry the sausage with chopped onion until sausage is no longer pink.
  2. Add potatoes and enough water just to cover.
  3. Bring to a boil and reduce heat.
  4. Simmer until potatoes are tender.
  5. Add remaining ingredients.
  6. Reheat and simmer for 5 minutes.

This is excellent on the first day, but we really really love this soup the 2nd day after all the flavors have really meshed together!

Optional garnishes for this could be green onions, sour cream, or hot sauce! 


  1. recipe sounds good,however I have to disagree about the clean page, I got a favorite cookbook of my grandma's from my grandma, but she bought me a new copy :)

  2. Oh to have received a cookbook from my grandmother or mother, but my family is a family of lets see what we have and let's make something edible out of it. I unfortunately am a cookbook girl. So my cookbook that will be handed down will have notes and splatters and spills and jokes and whatever else strikes me at the time. My recipes will also be on my blog.

    This recipe sounds delicious! I know my family would love it, just mention the word nacho and they are hooked! :)

  3. What is cream-style corn? Corn mixed with cream? Pureed corn...?

    1. Laurel's comment was perfect! To substitute for the cream style corn you can blend the can of regular corn up a little (or mash it...the cans I get the corn pieces aren't whole, so there's some mashing or blending done in the process somewhere before they can it), or as you said add some mashed potato or starch to a 2nd can of corn to help thicken it up a bit.

  4. BlackKitty, the canned cream-style corn is basically corn that has had the "juice" from the cob added in, so it has a creamy sort of consistency. Not great on its own, but it's good added to other things. Homemade "creamed" corn is different. But here in the U.S. you can get cans of "cream-style" corn right next to the regular whole kernel corn.

    1. Thanks for the explanation. I'm nowhere near "here in the US", that's why I have no clue what to use instead. Maybe another can of regular corn plus some mashed potato or a bit of starch?


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