NACHO CHEESE SOUP

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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008