Nacho Potato Soup

Total Time: 20 mins
Cook Time: 20 mins

Ingredients

• Servings: 4


• 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

Recipe

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


• 2 bring to a boil.


• 3 reduce heat;


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


• 5 add milk, cheese and hot pepper sauce if desired;


• 6 cook and stir until the cheese is melted.


• 7 garnish with parsley, if desired.


• 8 changes - you can use aldi’s jalapeno potatoes au gratin and mexican velveeta cheese and skip adding the spices except cumin.