Title: Nacho Cheese Soup
Categories: Soup Cheese
Yield: 8 Servings

1	pk	(5.25 oz.) dry au gratin potatos
1	cn	(15.25 oz.) whole kernel corn--undrained
1	c	Picante sauce
2	c	Water
2	c	Milk
1 1/2	c	Grated Cheddar cheese
1	cn	(2.25 oz.) sliced ripe olives--drained

Tortilla chips

In a large saucepan combine potatos, corn, picante sauce and water. Bring to a boil; reduce heat, cover and simmer for 25 minutes or until potatos are tender, stirring occcasionally. 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.

Makes 8 cups.

Posted by Bob Stein. Courtesy of Fred Peters.

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