Nacho Cheese Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 package: , (5.25 oz.) dry au gratin potatos
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
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp