Nacho Potato Soup
Dive into a bowl of bold, comforting flavor with this Nacho Potato Soup, a velvety blend of russet potatoes, sharp cheddar cheese, and zesty spices. Perfectly balanced with creamy sour cream, diced green chilies, and a touch of pickled jalapeños, this hearty soup delivers the irresistible essence of nachos in every spoonful. Topped with crunchy tortilla chips, fresh cilantro, and green onions, it’s a delightful combination of textures that makes this dish ideal for weeknight dinners or game day gatherings. Ready in just 50 minutes, this easy-to-make recipe is a crowd-pleaser that adds a spicy twist to classic potato soup. Perfect for anyone craving a cozy, cheesy dish with a hint of heat!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 medium Yellow onion
- 3 whole Garlic cloves
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 1 cup Milk
- 2 cups Shredded sharp cheddar cheese
- 1 4-ounce can Diced green chilies (canned)
- 0.25 cup Pickled jalapeños (sliced)
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Sour cream
- 2 cups Tortilla chips
- 0.25 cup Fresh cilantro (chopped)
- 0.25 cup Green onions (chopped)
Instructions
Peel and dice the potatoes into 1/2-inch cubes. Set them aside.
Finely chop the onion and mince the garlic.
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
Sprinkle the flour over the onion and garlic mixture. Stir well and cook for 1-2 minutes to eliminate the raw flour taste.
Gradually add the chicken or vegetable broth, stirring constantly to ensure no lumps form.
Add the diced potatoes to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Use an immersion blender to puree the soup until smooth, or carefully transfer the soup to a blender and blend in batches. Return the soup to the pot if using a blender.
Stir in the milk, shredded cheddar cheese, diced green chilies, and pickled jalapeños. Mix until the cheese is completely melted and the soup is creamy.
Add cumin, paprika, chili powder, salt, and black pepper. Taste and adjust seasoning if needed.
Stir in the sour cream to give the soup extra creaminess.
Ladle the hot soup into bowls and garnish with crushed tortilla chips, chopped fresh cilantro, and green onions. You can also add extra jalapeño slices for added heat if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
3471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.3 g | 217% | |
| Saturated Fat | 90.3 g | 451% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 9212 mg | 401% | |
| Total Carbohydrate | 389.6 g | 142% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 43.6 g | ||
| Protein | 121.6 g | 243% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 2567 mg | 197% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 8030 mg | 171% | |
*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.
