Nacho Cheese Soup - cooking recipe

Ingredients

1 pkg. dry au gratin potatoes
1 (15 oz.) can whole kernel corn (undrained)
1 c. picante sauce
2 c. water
2 c. milk
1 1/4 c. Sargento shredded cheese
1 can sliced ripe olives

Preparation

In large pot, combine potatoes, corn, picante sauce and water. Bring to a boil.
Reduce heat; cover and simmer 25 minutes, until potatoes are tender.
Add dry cheese, olives and taco cheese. Cook heated through, stirring occasionally.
Serve with chips. Makes 8 cups.