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Nacho Cheese Soup *




Source of Recipe


Taste of Home


List of Ingredients




6 servings
1 package dry au gratin potatoes
1 15 ounces whole kernel corn -- undrained
2 cups water
1 cup salsa
2 cups milk
1 1/2 cups Sargento Supreme shredded cheese for
2 ounces sliced ripe olives -- drained
tortilla chips -- optional

In large saucepan, combine potatoes, dry au gratin sauce mix, corn with
liquid, water and salsa. Heat to a boil; reduce heat. Cover and simmer 25
min. or until potatoes are tender, stirring occasionally. Add milk, taco
cheese and olives. Cook until cheese is melted and soup is heated through,
stirring occasionally. Garnish with tortilla chips.



Per Serving (excluding unknown items): 62 Calories; 3g Fat (39.5% calories
from fat); 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol;
230mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat.




Recipe