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Nacho Potato Soup

1 package au gratin potato mix, dry

1 can corn, not drained

10 oz tomatoes with green chilies (Rotel)

2 cups water

2 cups Fat Free milk

4 oz light Velveeta, cubed

In a 3 quart saucepan combine the dry ingredients from the au gratin potato mix, corn, tomatoes, and water.  Mix well.  Bring to boil.  Reduce heat; cover and simmer for 15-18 minutes or until the potatoes are tender.  Add milk and Velveeta.  Cook and stir on low until cheese is melted.

6 servings, approx 1 cup each @ 3 ½ Dots per serving