Nacho Potato Soup

RH Staff

Yield: 48 servings.

3 qt. water, boiling
40 oz. canned tomatoes with green chiles, diced, undrained
1 carton Classic Casserole® Au Gratin Potatoes
46 oz. canned corn, drained
2 qt. milk
2 1/2 lb. American cheese, cubed

Whisk water and sauce mix from Classic Casserole in stockpot. Stir in potatoes, corn and tomatoes. Bring to a boil. Reduce heat and simmer until potatoes are tender. Stir in milk and cheese. Cook and stir until cheese is melted.

If desired, stir in hot pepper sauce or offer it when serving. Garnish with parsley.

Note: If you prefer shredded potatoes instead of slices, use Redi-shred® Potato Cheese Bake.