Nacho Potato Soup

It's chilly the last few days compared to what we've been experiencing, but the forecast claims it will get nicer soon again.  Some areas in Minnesota go almost 2 feet of snow on Wednesday, but luckily it missed us!! I was flipping through recipes for Easter this week and came across this soup I used to make fairly often and had kind of forgotten..My son, Joe, and I really like it.  It's got as much kick as you want by adding hot sauce to your taste..I don't add much because it has chilies in it already and that's plenty for me.  It's great when you have a cold or sinus because it opens up them for  you with the spice.  AND it's easy to make..Only takes at the most 1/2 hour and it's in your bowl.  It's a recipe from Taste of Home, so you know it's a good one.  Here goes..

 

NACHO POTATO SOUP:

 

1 package (5-1/4 ounces) au gratin potatoes-I like the 3 cheese styles)

1 can (11 ounce) whole kernel corn, drained

1 can (10 ounce) diced tomatoes with green chilies, undrained

2 cups water

2 cups milk (they recommend 2%)

2 cups cubed or shredded Velveeta

dash of hot sauce, optional

minced fresh parsley, option-I have never used this.

 

DIRECTIONS:

In a 3 quart saucepan, combine the contents of the potato package, corn, tomatoes and water.  bring to a boil and lower heat to almost low so it doesn't scorch.  cover and simmer slowly 15-18 minutes  or until the potatoes are tender (important).  Add milk, cheese and hot sauce if desired.  cook and stir until the cheese is melted.  garnish with parsley if desired.