Nacho Cheese Soup

Ingredients:

• 1 package (5.25 oz.) dry au gratin -- potatos
• 1 can (15.25 oz.) whole kernel -- corn--undrained
• 1 cup Picante sauce
• 2 cups Water
• 2 cups Milk
• 1 1/2 cups Grated Cheddar cheese
• 1 can (2.25 oz.) sliced ripe -- olives--drained

Preparation:

• 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.