Nacho Cheese Soup

This recipe is really simple and comes together so quickly that it almost doesn’t even qualify as a respectable recipe! It’s great to have in your rotation for those nights when time is short and the drive thru is beckoning.

It’s also the only time I use “boxed” potatoes :)  Also… The original recipe doesn’t call for it, but we like to add a can or freezer container of pinto or black beans to make it a bit more hearty.
NACHO CHEESE SOUP
1 package au gratin potato mix
1 can corn or about 2 cups frozen
2 cups water
1 cup salsa OR 1 can Rotel tomatoes
1 15 ounce can or freezer container pinto or black beans (optional)
1.5 cups shredded cheese
2 cups milk
1/2 – 1 cup sliced olives (optional, but really good:)
Combine potatoes, sauce mix, corn, water, salsa (or Rotel tomatoes) and beans.  Bring to a boil, then simmer slowly for 25-30 minutes or until the potatoes are tender, stirring occasionally.  Add milk, olives and cheese.  Cook and stir over low heat until the cheese is melted and the soup is heated thru. 

   Enjoy!