Nacho Potato Soup

By aamundson

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 2% milk
• 2 cups cubed process American cheese (Velveeta)
• Dash hot pepper sauce, optional
• Minced fresh parsley, optional

Details

Servings 6
Preparation time 7mins
Cooking time 25mins
Adapted from tasteofhome.com

Preparation

Step 1

In a 3-qt. saucepan, combine the contents of potato package, corn, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add the 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).