Combine potatoes, dry au gratin mix, corn
with liquid, salsa, and 2 cups water in large saucepan.
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, if desired. Serves 6.