Nacho Cheese Soup
Yield: 8 servings
1 pkg (5.25 oz.) dry au gratin potatoes
1 can (15.25 oz.) whole kernel corn, undrained
1 cup picante sauce
2 cup water
2 cup milk
1 1/2 cup Grated Cheddar cheese
1 can (2.25 oz.) sliced ripe olives, drained
In a large saucepan combine potatoes, corn, picante sauce and water.
Bring to a boil; reduce heat, cover and simmer for 25 minutes or
until potatoes are tender, stirring occasionally. Add dry cheese
sauce mix from au gratin potato package, milk, cheddar cheese and
olives. Cook until cheese is melted and soup is heated through,
stirring occasionally. Serve with chips.