Nacho Potato Soup

Nacho Potato Soup

History: We love soup at our home. My #1 daughter and I could eat it everyday when the weather is cool. This soup is on the top of my list because it is fast and easy.

Ingredients:

• 1 package (5 1/4 ounce) au gratin potatoes
• 1 can (11 ounce) whole kernel corn, drained (can use equal amount frozen corn)
• 1 can (10 ounce) diced tomatoes and green chilies, undrained (use mild)
• 2 cups water
• 2 cups milk
• 2 cups cubed process American Cheese (I sometimes 1/2 this amount)

Directions:

1. In a 3 quart saucepan, combine the contents of the potato package (which has the seasonings as well as the dry potatoes) , corn tomatoes, and water. Mix well.
2. Bring to a boil.
3. Reduce heat: cover and simmer for 15-18 mins or until potatoes are tender.
4. Add Milk and processed cheese and cook on low (Caution this will burn easily)
5. Stir until the cheese is melted.
6. May garnish with parsley if desired.

Yield 6-8 servings

Buon Appetito