Nacho Potato Soup - cooking recipe

Ingredients

5 14 oz au gratin potatoes
11 oz can of whole kernel corn, drained
10 oz diced tomatoes and green chillies, undrained
2 cups walter
2 cups milk
2 cups velveeta cheese, cubed
parsley

Preparation

In a large sauce pan, combine the contents of the potato package, corn, tomatoes and water.
Mix well.
Bring to a boil, reduce heat, and cover.
Simmer for 15 minutes or until potatoes are tender.
Add in the milk and cheese, stir until cheese is melted.
Garnish with parsley.