Creamy Nacho Potato Soup is packed with flavor – it’s the perfect hearty comfort food! Made with Yukon gold potatoes, classic savory veggies, and yummy chicken broth, it’s seasoned with cumin and chili powder for a classic Mexican flavor, with sweet corn and cheddar cheese!
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This spicy, creamy soup recipe was inspired by a Nacho Potato Chowder recipe I was trying to make but realized I didn’t have all the ingredients I needed.
Sometimes the best meals come about through serendipity, and I’m so glad I rolled with it!
With the creaminess of traditional potato soup and the bold flavors of beloved Mexican recipes, this new soup offering is now one of our favorites.
Nacho Potato Soup is perfect for winter months or any occasion when you want something warm and satisfying without much work.
With only 15 minutes of prep time, it’s ready to eat in about 35 minutes!
This cheesy soup uses simple ingredients you may already have in your pantry, so give it a go!
- Oil: use a neutral-flavored oil for sautéing the vegetables, like canola oil or vegetable oil. Coconut oil and olive oil are also good but will add a bit of their own flavors to the dish too.
- Chicken Broth: a low-sodium chicken broth will provide the liquid base for the soup and add a depth of flavor. If you use a salted broth, you may want to omit the added salt and season to taste before serving.
- Vegetables: use a classic savory trio of onion, celery, and carrots for this soup to add nutrients, color, and a fantastic flavor base.
- Garlic: use fresh garlic cloves for the best aromatic flavor.
- Seasoning: use a combination of chili powder, salt, cumin, and black pepper to elevate the soup’s taste, giving it that delightful spicy kick.
- Yukon Gold Potatoes: they have a great buttery texture and flavor, making the soup creamy without needing too much cream. Other potato varieties can be used, but the texture may vary.
- Salted Butter: to make the roux to help thicken the soup. Salted butter is best as it helps enhance the flavor of the soup as well.
- Flour: use all-purpose flour for the roux to thicken the soup. For a gluten-free soup, you can use a cornstarch slurry instead.
- Milk: to enhance the soup’s creaminess. If you’re lactose intolerant, almond or coconut milk can be used, though it might slightly alter the flavor.
- Frozen Corn: This adds sweetness, texture, and color to the dish. Fresh corn can also be used when in season.
- Toppings: try sharp shredded cheddar cheese and freshly chopped green onions for optional toppings to add extra flavor and texture to the soup.
How to Make Nacho Potato Soup Recipe
This recipe is quick and easy to make, and it’s so delicious! Full instructions are included in the recipe card below.
- Sauté vegetables: Sauté onion, carrots, and celery in a Dutch oven with hot oil.
- Add seasonings: Then add the garlic, chili powder, salt, cumin, and black pepper, and cook.
- Add broth and potatoes: Pour in the broth, deglaze the pot, and stir in the potatoes. Cover and cook.
- Make thickened milk: Melt the butter, whisk in the flour, then add the milk. Heat and whisk until smooth.
- Thicken soup and add remaining ingredients: Stir in the thickened milk, corn, and cheddar cheese.
- Garnish and serve: Garnish with additional cheese and green onions, if desired.
Easy Nacho Potato Soup FAQs
Absolutely! Using an instant pot can reduce the cooking time. After sautéing the vegetables, add the rest of the ingredients (except for the roux and cheese). Pressure cook for about 3 minutes, release the pressure, then stir in the roux and cheese until creamy and well combined.
The spice level largely depends on the amount and type of chili powder you use. If you prefer a milder soup, use mild chili powder or reduce the amount in the recipe. Alternatively, use hot chili powder or a dash of hot pepper sauce to make it even spicier.
This soup is not only delicious but also nutritious, offering dietary fiber, essential vitamins from vegetables, and protein from the broth and cheese. You can check out the detailed nutrition information in the recipe card below.
Store your Nacho Potato Soup in an airtight container, or covered in plastic wrap, in the refrigerator for 3-4 days. Allow it to cool to room temperature before storing it.
I wouldn’t recommend freezing potato soup, as potatoes can have a different texture once you defrost them. If you need to, you can store it in a freezer-safe container and freeze it for up to 2 months, but you may want to add more butter, milk, or cream to help with the texture and flavor when reheating it.
Nacho Cheese Potato Soup Recipe Variations
- Spice it up. Make this soup spicier by adding in some of your favorite hot sauce, more chili powder, chopped chilis, or red pepper flakes!
- Garnish. Use your favorite Mexican garnishes to enhance the flavors of your meal. Try adding some fresh herbs like chopped fresh parsley, cilantro, or thyme for more flavor.
- Use other cheeses. Cheddar cheese works great in this soup, but you could use other cheeses for a different flavor. Use cheeses that melt smoothly, like Velveeta or American cheese, for that true nacho flavor. Alternatively, Monterey Jack cheese, Pepper Jack cheese, or some Parmesan cheese would work well too.
- Change up the veggies. There are lots of other veggies that would work great in this soup! Try sautéed mushrooms, peppers, zucchini, parsnips or see what’s lying around in your fridge that needs to be used.
- Make it vegetarian: swap the chicken broth for vegetable broth and you’re good to go!
This yummy soup calls for some bread on the side to soak up the delicious soupiness at the bottom of the bowl!
You could also serve it with some corn chips or tortilla chips on the side for an added crunch!
More Delicious Soup Recipes with Potatoes
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Creamy Nacho Potato Soup
- 1 tablespoon oil
- 3½ cups low sodium chicken broth
- 3 large carrots (halved and sliced)
- 2 ribs celery (chopped)
- ½ medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon cumin
- ⅛ teaspoon black pepper
- 6 medium Yukon gold potatoes (cut into ½" pieces)
- ¼ cup salted butter
- ¼ cup flour
- 1½ cups milk
- 2 cups frozen corn
- 1 ½ cups shredded cheddar cheese
- green onions for garnish
- Heat a large soup pot or Dutch oven over medium-high heat and add the oil.
- Add the carrots, celery, and onion and cook until starting to soften, about 5 minutes, stirring often.
- Add the garlic, chili powder, salt, cumin, and black pepper, and cook for 1 minute.
- Add the broth and deglaze the pot if necessary. Stir in potatoes.
- Cover and bring to a boil, then reduce heat to medium and simmer until potatoes and carrots are tender, about 10 minutes.
- Meanwhile, prepare your roux. In a large bowl (make sure it’s big enough; you don’t want it to boil over), melt butter in the microwave. Whisk in flour first, then milk.
- Heat in the microwave at 1 minute intervals (no longer), whisking each time, until thickened (it bubbles up quickly once it gets thick, so keep an eye on it in the microwave!).
- When the vegetables are tender, stir in the thickened milk, corn, and cheddar cheese.
- Garnish with additional cheese and green onions, if desired.
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