Nacho Potato Soup


1 pkg (5-1/4 ounces) au gratin potatoes 1 can (11 ounces) whole kernal corn, drained 1 can (10 ounces) diced tomatoes and green chiles, undrained 2 cups water 2 cups milk 2 cups cubed process American cheese Dash hot pepper sauce, optional Minched fresh parsley, optional


In a 3-qt saucepan, combine the contents of the potato package, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 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: 6-8 servings (2 quarts).


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