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
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.
Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted.
Garnish with parsley if desired.
Vegetable Soup Recipes