Recipe - Nacho Cheese Soup

1 pack (5.25 oz.) dry au gratin
potatos
1 cn (15.25 oz.) whole kernel
cornundrained
1 cup Picante sauce
2 cup Water
2 cup Milk
1 One half cup Grated Cheddar cheese
1 cn (2.25 oz.) cut or sliced up ripe
olivesdrained

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini