Nacho Potato Soup Recipe

Ingredients

1 package (5-1/4 ounces) au gratin potatoes

1 can (11 ounces) whole kernel corn, drained

1 can (10 ounces) diced tomatoes and green chilies, undrained

2 cups water
2 cups milk

2 cups cubed process American cheese (Velveeta)

Dash hot pepper sauce, optional

Minced fresh parsley, optional

Directions

In a 3-qt. 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. Yield: 6-8 servings (2 quarts).