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Nacho Cheese Soup Recipe

Serves 8


  • 1 pk (5.25 oz) dry Au Gratin potatoes
  • 1 can (15.25 oz) whole kernel corn, undrained
  • 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, drained


1. Tortilla chips In a large saucepan combine potatos, corn, picante sauce and water.
2. Bring to a boil; reduce heat, cover and simmer for 25 minutes or until potatos are tender, stirring occcasionally.
3. Add dry cheese sauce mix from au gratin potato package, milk, cheddar cheese and olives.
4. Cook until cheese is melted and soup is heated through, stirring occasionally.
5. Serve with chips.


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Main Ingredient:Vegetable / Potato
Vegetable / Corn
Dairy / Cheese
Course:First Course

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