Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in 3 quart saucepan, combine the potatoes and sauce mix, 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 if desired; cook and stir until the cheese is melted. garnish with parsley, if desired. changes - you can use aldi’s jalapeno potatoes au gratin and mexican velveeta cheese and skip adding the spices except cumin.

Target recipe: peel and slice potatoes. chop onions and celery. saute these ingredients in 1 1/2 tablespooons of butter. add boiling water, enough to cover. add salt and bay leaf. boil the veggies until the potatoes are tender. remove bay leaf. put them through a ricer or blender. beat into the potato mixture 2 tablespoons butter. thin the soup with your choice of milk, cream or chicken stock. add salt and pepper to taste. add worcestershire sauce. stir and bring to near boil. serve garnished with parsley and chives.