Nacho cheese soup

 
                             NACHO CHEESE SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cheese/eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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