Nacho Cheese Soup

• 1 (5 ounce) package au gratin potato mix
• 1 (15 ounce) can whole kernel corn, undrained
• 2 cups water
• 1 cup salsa
• 2 cups milk
• 1 12 cups shredded taco cheese
• 1 (2 ounce) can sliced ripe olives, drained
• tortilla chips

1. In large saucepan, combine potatoes, dry au gratin sauce mix, corn with liquid, water and salsa.
2. Heat to a boil; reduce heat.
3. Cover and simmer 25 minutes or until potatoes are tender, stirring occasionally.

whole kernel corn, water, salsa, milk, taco cheese, olives, tortilla chips

Taken from www.food.com/recipe/nacho-cheese-soup-283954 (may not work)