1 package (5.25 oz.) dry au gratin potatos
1 can (15.25 oz.) whole kernel corn--undr, ained
1 cup picante sauce
2 cup water
2 cup milk
1 1/2 cup grated cheddar cheese
1 can (2.25 oz.) sliced ripe olives--drai, ned
A Recipe for
Nacho Cheese Soup
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This Recipe for Nacho Cheese Soup is one of thousands in the Recipes-to-go Cheese Cookbook.
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This is a recipe for Nacho Cheese Soup from the recipe cookbook of Recipes-to-go (Cheese)
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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.
Serves: 8
Nacho Cheese Soup Recipe brought to you by Recipes To-Go