Potato Thai Veggie Soup

Sharon Canfield


My husband loves it and I love how easy it was to make. I got a hunger for potato soup. Wanted lots of flavor and wanted to have it right now! Saw a bag of tater tots in the freezer and thought ... hmmm! Remembered the good tasting nacho cheese popcorn I'd had last night and thought, I wonder if it would work:) From those thoughts came tonight's soup and it was good!


☆☆☆☆☆ 0 votes

8 - 10
15 Min
30 Min
Stove Top


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  • 4 c
  • 1 c
    boiling water
  • 1 Tbsp
    better than boullion chicken base
  • 1 Tbsp
    nacho cheddar popcorn seasoning
  • 1 bag(s)
    tater tots or tater puffs 32 oz. bag frozen
  • 1/2 bag(s)
    thai style frozen stir fry vegetables about 28 oz.

How to Make Potato Thai Veggie Soup


  1. Add milk, water, boullion, nacho cheddar popcorn seasoning, tater tots, and thai style vegetables to a large sauce pan on the stove.
  2. Stir continually to prevent scorching while bringing the ingredients to a boil on medium heat. Continue stirring and boiling until all frozen vegetables are cooked and potatoes have fallen apart. The flavors will be blended by the time the ingredients are done. The soup will be nice and thick and is ready to serve.

Printable Recipe Card

About Potato Thai Veggie Soup

Course/Dish: Vegetable Soup
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Gluten-Free, Wheat Free

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