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 processed American cheese
dash of hot pepper sauce (optional)
minced fresh parsley (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 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 (2 quarts).