Since this soup starts with a box of au gratin potatoes, it is super easy to make.
One package (5 1/4 ounces) au gratin potatoes
One can (11 ounces) whole kernel corn, drained
One can (10 ounces) diced tomatoes with green chilies, undrained
2 cups water
2 cups cubed process American cheese
In sauce pan, combine the au gratin mix, corn, tomatoes, and water. Bring to a boil, then cover and simmer 15–20 minutes. Add milk and cheese, stir well until cheese is melted throughout. Serves 6–8. I serve this with sliced avocados on the side.