Nacho Potato Soup

• 1 (5 1/4 ounce) box scalloped potatoes mix
• 1 (11 ounce) can whole kernel corn, drained
• 0.5 (10 ounce) can diced tomatoes and green chilies, undrained
• 5 cups water, divided
• 2 cups milk
• 2 cups cubed Velveeta cheese
• shredded cheese (optional)
• sour cream (optional)

1. Empty potatoes only into a microwave safe bowl along with 3 cups of water.
2. On high, cook potatoes approximately 8 minutes.
3. Drain potatoes of most of the water.
4. Combine the potatoes, potato sauce mix (from the box), corn, diced tomatoes and green chilies, and 2 cups of water in a stove-top pan.
5. Mix well.
6. Bring to a boil.
7. Reduce heat; cover and simmer for about 15 minutes or until the potatoes are tender to your liking.
8. Add milk and cubed Velveeta.
9. Cook and stir until the Velveeta is melted into the soup.
10. Ladle into soup bowls.
11. Garnish with shredded cheese or sour cream, if you wish.
12. Serve.

potatoes, whole kernel corn, tomatoes, water, milk, velveeta cheese, cheese, sour cream

Taken from www.food.com/recipe/nacho-potato-soup-204625 (may not work)