Source: Aunt Sadie's Scrapbook

1	pk (5.25 oz.)	Dry au gratin potato mix (like Betty Crocker)
1	can (15.25 oz.)	Whole kernel corn--undrained
1	C	Picante sauce
2	C	Water
2	C	Milk
1 1/2	C	Grated Cheddar cheese

In a large saucepan combine potatoes, corn, picante sauce and water. Bring to a boil; reduce heat, cover and simmer for 25 minutes or until potatoes are tender, stirring occcasionally. Add dry cheese sauce mix from au gratin potato package, milk, & cheddar cheese. Cook until cheese is melted and soup is heated through, stirring occasionally.

Makes 8 cups.