“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:
30mins
SERVES:
8
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

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.

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