No Fuss Nacho Potato Soup
Transform your weeknight dinners with this creamy and flavor-packed No Fuss Nacho Potato Soup! This crowd-pleasing, one-pot meal brings the best of loaded nachos and cozy potato soup together in a harmonious blend of cheesy comfort and Tex-Mex flair. Made with tender russet potatoes, zesty diced green chilies, aromatic spices like cumin and chili powder, and a rich base of cheddar cheese and heavy cream, this recipe delivers bold flavors with minimal effort. Topped with crunchy tortilla chips, a dollop of tangy sour cream, and optional jalapeño slices for heat, this soup is perfect for busy weeknights or casual gatherings. Ready in just 40 minutes, this easy-to-make dish is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 medium (peeled and diced) Russet potatoes
- 3 tablespoons Butter
- 1 small (diced) Yellow onion
- 3 cloves (minced) Garlic
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 2 cups Shredded cheddar cheese
- 1 4-ounce can (drained) Canned diced green chilies
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons (chopped, optional for garnish) Fresh cilantro
- 2 cups (crushed, for topping) Tortilla chips
- 0.5 cup (for garnish) Sour cream
- 0.25 cup (optional, for garnish) Jalapeño slices
Instructions
Peel and dice the potatoes into small cubes and set them aside.
In a large pot, melt butter over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the diced potatoes and chicken or vegetable broth to the pot. Bring the mixture to a boil, then lower the heat and let it simmer for 15 minutes or until the potatoes are fork-tender.
Using an immersion blender, carefully blend about half the soup directly in the pot to create a creamy texture while leaving some potato chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream, shredded cheddar cheese, canned diced green chilies, ground cumin, chili powder, salt, and black pepper. Continue stirring over low heat until the cheese is fully melted and the soup is heated through.
Taste and adjust seasonings if necessary.
Ladle the soup into bowls and garnish with crushed tortilla chips, a dollop of sour cream, chopped fresh cilantro, and jalapeño slices if desired.
Serve hot and enjoy the warm, cheesy, and nacho-inspired goodness!
Nutrition Facts
Calories |
3557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.4 g | 312% | |
| Saturated Fat | 135.2 g | 676% | |
| Polyunsaturated Fat | 15.8 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 9179 mg | 399% | |
| Total Carbohydrate | 246.4 g | 90% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 26.3 g | ||
| Protein | 95.8 g | 192% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2134 mg | 164% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4625 mg | 98% | |
*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.
