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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This soup is super easy to make! Since it starts with a box of au gratin potatoes, you don't have to peel or slice them, shares Sherry Dickerson of Sebastopol, Mississippi. A co-worker recommended the recipe to me. Now my husband requests it often. Ingredients:
1 package (5-1/4 ounces) au gratin potatoes |
1 can (11 ounces) whole kernel corn, drained |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
2 cups water |
2 cups 2% milk |
2 cups cubed process american cheese (velveeta) |
dash hot pepper sauce, optional |
minced fresh parsley, optional |
Directions:
1. In a 3-qt. saucepan, combine the contents of potato package, corn, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add the milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired. Yield: 6-8 servings (2 quarts).
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