Nacho Cheese Soup

26.12.2009 | Author: Cook | Posted in Soups
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Nacho Cheese Soup


Servings: 8
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
    • 

  • -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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