Nacho Potato Soup

• 1 (5 1/4 ounce) package au gratin potato mix (dry mix)
• 1 (15 ounce) can corn, drained
• 2 (10 ounce) cansdiced tomatoes and green chilies (I use Rotel brand)
• 2 cups water
• 1 12 cups skim milk or 1 12 cups 2% low-fat milk
• 8 ounces fat free cream cheese or 8 ounces cream cheese (cut in pieces)
• 2 dashes hot sauce, to taste
• 1 tablespoon fresh parsley sprig, minced (optional)

1. In large pot, combine au gratin potato mix, tomatoes, and water.
2. Mix well and bring to a boil.
3. Reduce heat, cover, and simmer 15-18 minutes until potatoes are done.
4. Add cheese chunks and cook, stirring with a whisk, until the cheese melts.
5. Add milk, corn, and hot sauce, stirring until soup is hot.
6. Garnish with parsley.

corn, tomatoes, water, milk, cream cheese, hot sauce, parsley

Taken from www.food.com/recipe/nacho-potato-soup-54665 (may not work)