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!
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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Notes
Storage Store: 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.Freeze: 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.