Mexican Potato Soup


1 box AuGratin Potatoes (with season packet)

2 cans whole kernel corn (drained)

1 can Rotel

2 c. water

2 c. milk

2 c. Velveeta* (cubed)


     Mix first 4 ingredients in large pot including au gratin season packet; bring to boil. Let boil for 15 to 20 minutes until potatoes are tender; add milk and Velveeta cheese. Cook until cheese is melted. Makes 4-6 bowls and recipe can be easily doubled.