Lynns Nacho Cheese Soup Food

NACHO CHEESE SOUP

Steps:

• Mix evaporated milk, broth and flour in medium saucepan over medium- high heat. Bring to a boil, stirring constantly. Reduce heat to medium-low; cook, stirring constantly, for 5 minutes. Stir in cayenne pepper and cheese, 1/2 cup at a time, allowing each addition to be melted before adding more cheese. Remove from heat. Serve with desired toppings.
• Toppings: sliced green onions, additional shredded cheddar cheese, salsa and/or tortilla chips (optional).

LYNN'S NACHO CHEESE SOUP

Steps:

• Melt butter in 2 quart pot, stir in onion salt and flour, slightly browning.
• Slowly pour in water, continue to stir or you will get lumps in the flour.
• After all the water is in the pot, pour in the rest of the liquids.
• Add cheeses, potatoes and ham.
• Bring all ingredients to a boil.
• Reduce heat to a simmer and cook for 1 hour or until potatoes are tender.

LYNN'S LAYERED NACHO DIP

Steps:

• Heat oven to 350ºF.
• Mix cream cheese and dressing until blended; spread onto bottom of 9-inch pie plate.
• Top with remaining ingredients.
• Bake 20 to 25 min., or until dip is heated through and shredded cheese is melted.

NACHO CHEESE POTATO SOUP

Steps:

• In a saucepan, combine contents of potato package, 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.