Nacho Potato Soup - cooking recipe

Ingredients

1 (5 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)

Preparation

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 to 18 minutes or until potatoes are tender.
Add milk, cheese and hot pepper sauce; cook and stir until cheese is melted. Garnish with sprinkle of parsley if desired.