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Nacho potato soup

Yield: 6 Servings

Ingredients:

• 1 pk (5 1/4 oz.) au gratin -potatoes
• 1 cn (11 oz.) whole kernel corn -drained
• 1 cn (10 oz.) diced tomatoes and -green chilies undrained
• 2 c Water
• 2 c Milk
• 2 c Cubed process American

Instructions:

-cheese Dash hot pepper sauce opt Minced fresh parsley opt. In a 32 qt. saucepan combine the potatoes and sauce mix 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) Typed in MMFormat by cjhartlin@msn.com Source: Taste of Home Quick Cooking

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