- Prep: –
- Cook Time: 45 min
- Total: 45 min
- Serving: 6-8 servings
Cheesy potato and corn soup.
- 1 (5.25 ounce) package dried au gratin potatoes
- 1 (15 ounce) can tomatoes and green chiles
- 2 cups water
- 1 (15 ounce) can Mexican style corn, drained
- 1 pound Velveeta cheese, cubed
- 3 cups milk
- Cook the potatoes, tomatoes, and green chiles in the water until the potatoes are tender, about 20 minutes.
- Stir in the remaining ingredients and cook until the cheese has melted.