Nacho Potato Soup

1 (5 ounce) package au gratin potatoes
1 (11 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes and green chiles, undrained
2 cups water
2 cups milk
2 cups cubed process American cheese
Dash hot pepper sauce (optional)
Minced fresh parsley

In a 3-quart saucepan, combine the potatoes and sauce mix, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until the potatoes are tender.

Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley.

Makes 6-8 servings.