Nacho Potato Soup

Ingredients

• 6 ounces au gratin potatoes
• 16 ounces corn, drained
• 10 1/2 ounces Rotel tomatoes, undrained
• 2 cups water
• 2 cups milk
• 2 cups Velveeta cheese, cubed
• 1/2 teaspoon green hot pepper sauce
• 1/4 teaspoon jalapeno powder
• 1 dash Tabasco sauce
• 1/2 teaspoon cumin

Directions

1. 1

   In 3 quart saucepan, combine the potatoes and sauce mix, corn, tomatoes and water; mix well.

2. 2

   Bring to a boil.

3. 3

   Reduce heat;

4. 4

   cover and simmer for 15 18 minutes or until potatoes are tender.

5. 5

   Add milk, cheese and hot pepper sauce if desired;

6. 6

   cook and stir until the cheese is melted.

7. 7

   Garnish with parsley, if desired.

8. 8

   Changes - You can use Aldi’s Jalapeno Potatoes Au Gratin and Mexican Velveeta Cheese and skip adding the spices except cumin.