Nacho Cheese Soup

Here is a simple one that is pretty good. It is one of my daughter's favorites and it's easy to do. I think this may have originally been like a Sargento recipe or something. I got it from someone else.

Nacho Cheese Soup

1 package (about 5 ounces) dry au gratin potatoes
1 can (about 15 ounces) whole kernel corn, undrained
2 cups water
1 cup salsa
2 cups milk
1-1/2 cups (6 ounces) taco blend shredded cheese
1 can (about 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 minutes or until potatoes are tender, stirring occasionally. Add milk, cheese and olives. Cook until cheese is melted and soup is heated through, stirring occasionally. Garnish with tortilla chips.