| | Directions | | 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. |
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| Ingredients | | - |  | 1 package dry au gratin potatoes (5 ounce pkg) |
| - | | 1 can whole kernel corn, undrained (15 ounce can) |
| - | | 2 cups water |
| - | | 1 cup salsa |
| - | | 2 cups milk |
| - | | 1 1/2 cups taco blend shredded cheese |
| - | | 1 can sliced ripe olives, drained |
| - | | Tortilla chips (optional) |
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