Nacho Potato Soup

1 Package (5 1/4 ounce) au gratin potatoes
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
2 cups of water
2 cups of milk
2 cups of cubed process American cheese
Dash of hot pepper sauce, optional
Minced fresh parsley, optional

In 3 quart saucepan combine the contents of the potato package, corn, tomatoes, and water: mix well. Bring to a boil. Reduce heat, cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce. Cook and stir until the cheese is melted. Garnish with parsley if desired. 6-8 servings