Nacho Cheddar Cheese Soup


  • 1 pkg dry au gratin potatoes
  • 1 can (15-1/4-oz) whole kernel corn, undrained
  • 1 c picante sauce
  • 2 c water
  • 2 c milk
  • 1-1/2 c shredded cheddar cheese
  • 1 c (2-1/4-oz) sliced ripe olives, drained
  1. In large saucepan, combine potatoes, corn, picante sauce and water. Bring to a boil. Reduce heat, cover and simmer 25 minutes or until potatoes are tender, stirring occasionally. Add dry cheese sauce mix, milk, cheddar cheese and olives.
  2. Cook until cheese is melted and soup is heated through, stirring occasionally. Serve with chips.


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