1 (5 1/4 oz.) box Au Gratin potatoes
1 (11 oz.) can whole kernel corn, drained
1 (10 oz.) Rotel diced tomatoes with chilies, undrained
2 cups water
2 cups milk
2 cups Velveeta cheese, cubed

Mix together potatoes, corn, tomatoes and water. Cook over medium heat until potatoes are tender. Over low heat, add milk and cheese and heat until cheese is melted. (You can add a dash of hot pepper sauce if you want a hotter soup.)

Makes 2 quarts.