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.