Nacho Potato Soup - cooking recipe

Ingredients

1 (15 1/4 oz.) pkg. au gratin potatoes
1 (11 oz.) can whole kernel corn, drained
1 (10 oz.) can diced tomatoes and green chilies (undrained)
2 c. water
2 c. milk
2 c. cubed process American cheese
dash of hot pepper sauce (optional)
minced fresh parsley (optional)

Preparation

In a 3-quart saucepan, combine the potatoes and sauce mix, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15 to 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 to 8 servings.