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!
For more amazing potato soup recipes, try my Ham and Potato Soup, Instant Pot Potato Soup Recipe, Sausage Potato Soup with Kale, Potato Leek Soup, and my Slow Cooker Cheeseburger Soup!
Ingredients Needed:
- 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!
Serving Suggestions
This yummy soup calls for some bread on the side to soak up the delicious soupiness at the bottom of the bowl!
Try these Buttery (Whole Wheat) Bread Machine Rolls, my No Knead Artisan Bread, or some slices of this Whole Wheat Bread with butter.
You could also serve it with some corn chips or tortilla chips on the side for an added crunch!
Serve this creamy potato soup with some veggies on the side to add nutrients and make it a fuller meal. My Air Fryer Green Beans, Roasted Carrots, or this Cheesy Baked Asparagus would all work well!
More Delicious Soup Recipes with Potatoes
Creamy Nacho Potato Soup
written by Ashley Fehr
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition Information
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Tried this recipe?
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Linda Moore says
This sounds yummy. I’d add a can of Rotel to make it spicier and more like the nachos I like. But definitely a keeper recipe. Thanks for sharing.
Pete says
Made this in the restaurant where I work. Is pretty good.
The Recipe Rebel says
Glad to hear!
Jill says
Can’t wait to try this! Just confirming it’s 4 cups of carrots?
Thank you!
Ashley Fehr says
Yes 🙂 I like carrots in my soup! You can always reduce it
Andrea says
I made it for the first time. I added some grilled chicken for protein and loved it!! Will be making it again soon 🙂
Ashley Fehr says
So glad you liked it!
Steve says
Delish! Will definitely make again! Thank you! : )
Ashley Fehr says
Awesome! Thank you for letting me know!
Lee willie says
Hi, could you add the flour to the veg and then add the broth? And finish the dish of with the milk?
Ashley says
You could definitely try! My mom always made potato soup this way, so I guess it’s out of habit that I do it this way. I also find you have to stir more frequently when cooking vegetables in a thickened liquid.
marcie@flavorthemoments says
This soup looks wonderful! I’m a huge soup fan, and this is loaded with so many delicious ingredients and flavors. I’d just love a bowl! 🙂
Ashley says
It is so good — I was really surprised how well my random spice mixture turned out! Thanks for stopped by 🙂
Sarah @ Devour says
Hello fellow Canadian! What is condensed nacho cheese soup anyway?! Your soup looks wonderful and I can’t wait to try it.
Ashley says
Nice to meet you! I hope you try it and let me know what you think! Heading over to check out your blog now 🙂
Joachim Gabel says
Looks as if your approach is the same way to new recipes as I do.
Greetings from Germany, Joachim
Ashley says
Nice to hear! Glad you stopped by 🙂
Joachim Gabel says
I didn’t stop yet. I’ve to cook for every day, so I use a lot of proofed recipes. On weekends I have time to experiment with new ingredients and new preparations. The results you can find on my site. Ok, only in German but I’m working on an international presentation of my recipes.
Ashley says
Experimenting can definitely be a lot of fun! And you certainly discover some great new combinations! Let me know when you get them posted in English — I’d love to check out your site.