Recipe - Nacho Potato Soup

1 pack (5 One fourth oz.) au gratin
potatoes
1 cn (11 oz.) whole kernel corn,
drained
1 cn (10 oz.) minced tomatoes and
green chilies, undrained
2 cup Water
2 cup Milk
2 cup Cubed process American
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
1518 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
Posted to MMRecipes Digest V5 #028 by "Cindy Hartlin"
cjhartlin@email.msn.com on Jan 28, 1998