Nacho cheese soup
Yield: 8 Servings
Ingredients:
- 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
Instructions:
-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.
