Nacho Potato Soup

• 1 (5 1/4 ounce) package au gratin potatoes
• 1 (11 ounce) can whole kernel corn, drained
• 1 (10 ounce) candiced tomatoes and green chilies
• 2 cups water
• 2 cups milk
• 2 cups Velveeta cheese, cubed
• hot sauce

1. In a 3 quart saucepan, combine the potatoes and sauce mix, corn, tomatoes and water; mix well.
2. Bring to a boil.
3. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender.
4. Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted.

gratin potatoes, whole kernel corn, tomatoes, water, milk, velveeta cheese, hot sauce

Taken from www.food.com/recipe/nacho-potato-soup-257610 (may not work)