Nacho Cheese Potato Soup
Get ready to elevate your comfort food game with this creamy, crowd-pleasing Nacho Cheese Potato Soup! Loaded with tender russet potatoes and infused with the bold flavors of melted nacho cheese, sharp cheddar, and a medley of warm spices like cumin, paprika, and chili powder, this soup is the ultimate indulgence. A hint of heavy cream and lightly mashed potatoes create a luxurious texture, while crunchy tortilla chips, sliced green onions, and optional jalapeños add the perfect finishing touch. Ready in under an hour, this hearty, cheesy masterpiece will become your go-to recipe for cozy family dinners or game-day gatherings.
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Recipe Information
Ingredients
- 4 medium (peeled and diced) Russet potatoes
- 2 tablespoons Butter
- 1 medium (diced) Yellow onion
- 2 minced Garlic cloves
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 1.5 cups Milk
- 0.5 cups Heavy cream
- 12 ounces (cubed) Block of processed nacho cheese (such as Velveeta)
- 1 cup Shredded sharp cheddar cheese
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Chili powder
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Ground black pepper
- 2 stalks (sliced, for garnish) Green onions
- 1 cup (crushed, for garnish) Tortilla chips
- 0.5 cup (optional, for serving) Sour cream
- 1 sliced (optional, for garnish) Jalapeños
Instructions
Peel and dice the potatoes into small bite-sized pieces. Set them aside.
In a large pot or Dutch oven, melt butter over medium heat. Add the diced onion and cook for 3-4 minutes, or until it becomes translucent. Stir in the garlic and cook for an additional 30 seconds until fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring constantly to make a roux. Cook for 1-2 minutes to remove the raw flour taste.
Slowly add the chicken or vegetable broth to the pot, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer.
Add the diced potatoes to the pot. Cover with a lid and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Using a potato masher or immersion blender, lightly mash some of the potatoes in the pot to create a creamier texture while keeping some chunks intact.
Reduce the heat to low and stir in the milk and heavy cream. Gradually add in the cubed processed nacho cheese and shredded cheddar cheese, stirring until fully melted and incorporated.
Season the soup with cumin, paprika, chili powder, salt, and black pepper. Adjust spices to taste if needed.
Simmer the soup for another 3-5 minutes to allow the flavors to meld together.
Ladle the soup into bowls and garnish with sliced green onions, crushed tortilla chips, sour cream, and jalapeño slices, if desired.
Serve hot and enjoy this cozy nacho cheese potato soup with an extra handful of tortilla chips on the side!
Nutrition Facts
Calories |
637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1915 mg | 83% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 4.1 g | 14% | |
| Total Sugars | 11.2 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 558 mg | 43% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1001 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
