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Nacho Potato Soup



  • 1 (5 1/4 ounce) package au gratin potatoes
  • 1 (11 ounce) can whole kernel corn, drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 2 cups water
  • 2 cups milk
  • 2 cups cubed process American cheese
  • Dash 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. Bring to a boil. Reduce heat; cover and simmer for 15 to 18 minutes or until potatoes are tender.
  2. Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted.
  3. Garnish with parsley if desired.


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