Nacho Potato Soup

A tasty, low-fat soup with a little kick that my family requests often. Starting with au gratin potatoes makes it SO easy. This recipe probably came from Light and Tasty magazine, although I substituted fat-free cheese and skim milk to make it lower in fat.

• Ready In: 30 mins
• Serves: 8
• Yields: 8 cups

Ingredients

• 1 (5 1/4ounce) package  au gratin potato mix (dry mix)
• 1 (15 ounce) can corn, drained
• 2 (10 ounce) cans  diced tomatoes and green chilies (I use Rotel brand)
• 2  cups water
• 1 1⁄2 cups skim milk or 1 1⁄2 cups 2% low-fat milk
• 8  ounces fat free cream cheese or 8  ounces cream cheese (cut in pieces)
• 2  dashes  hot sauce, to taste
• 1  tablespoon fresh parsley sprig, minced (optional)

Directions

1. In large pot, combine au gratin potato mix, tomatoes, and water.
2. Mix well and bring to a boil.
3. Reduce heat, cover, and simmer 15-18 minutes until potatoes are done.
4. Add cheese chunks and cook, stirring with a whisk, until the cheese melts.
5. Add milk, corn, and hot sauce, stirring until soup is hot.
6. Garnish with parsley.