Nacho Potato Soup 1 pkg. (5 ½ oz) Au Gratin Potatoes
1 can (11 oz) whole kernel corn, drained
1 can (10 oz) diced tomatoes & green chilies (Rotel is the brand I use)
2 cups water
2 cups milk
2 cups cubed Velveeta cheese
Dash hot pepper sauce, optional (like Tobasco)
Minced fresh parsley, optional

In 3 qt saucepan, combine potatoes & sauce mix, corn, tomatoes & water; mix well. Bring to a boil. Reduce heat; cover & simmer for 15-18 minutes or til potatoes are tender. Add milk, cheese & hot pepper sauce if desired; cook & stir til the cheese is melted. Garnish w/ parsley if desired. Makes 2 quarts ( 6-8 servings)