Nacho Potato Soup

By cookmichele

Ingredients

• 1 package (5-1/4 ounces) au gratin potatoes
• 1 can (11 ounces) whole kernel corn, drained
• 1 can (10 ounces) dices tomatoes and green chilies, undrained
• 2 cups water
• 2 cups milk
• 2 cups cubed process American cheese
• Dash hot pepper sauce, optional
• Minces fresh parsley, optional

Details

Servings 6

Preparation

Step 1

In a 3-quart saucepan, combine the contents of the 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.