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| RECIPE FOR NACHO CHEESE SOUP |
Title: Nacho Cheese Soup
Category: Soups Soups-stews
Serves: 8
Ingredients:
| 1.00 | pk | (5.25 oz.) dry au gratin | | | potatos | | 1.00 | cn | (15.25 oz.) whole kernel | | | corn--undrained | | 1.00 | c | Picante sauce | | 2.00 | c | Water | | 2.00 | c | Milk | | 1.50 | c | Grated Cheddar cheese | | 1.00 | cn | (2.25 oz.) sliced ripe | | | olives--drained |
Instructions:
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.
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