Nacho Potato Soup

This soup is super easy to make! Since it starts with a box of au gratin potatoes, you don't have to peel or slice them.

1 Package (5¼-oz.) au gratin Potatoes

1 Can (11-oz.) Whole Kernel Corn, Drained

1 Can (10-oz.) Diced Tomatoes and Green Chilies, Un-drained

2 Cups Milk

2 Cups Water

2 Cups Cubed Process American Cheese

Dash of Hot Pepper Sauce, Optional

Minced Fresh Parsley, Optional

① In a 3-quart saucepan, combine the contents of the potato package, corn, tomatoes, and water; mix well.

② Bring to a boil. Reduce the heat; cover and simmer for 15-18 minutes or until potatoes are tender.

③ Add milk, cheese, and hot pepper sauce (if desired); cook and stir until the cheese is melted.

④ Garnish with parsley (if desired)

Yield: 6-8 servings (2 quarts)