Best 3 Nacho Potato Soup Recipes

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Nacho potato soup combines the irresistible flavors of classic nachos with the hearty comfort of a creamy potato soup. This fusion dish is a perfect meal for a cold day or a simple weeknight dinner. With its cheesy, savory broth, tender potatoes, and crispy tortilla chips, nacho potato soup is sure to satisfy your cravings for something both delicious and comforting. It's also incredibly versatile, allowing you to customize it with your favorite nacho toppings or add different seasonings to create a unique flavor profile. Whether you're an experienced cook or just starting out in the kitchen, this article will guide you through the process of making the perfect nacho potato soup, with step-by-step instructions and helpful tips to ensure a flavorful and satisfying meal for you and your loved ones.

Here are our top 3 tried and tested recipes!

NACHO POTATO SOUP



Nacho Potato Soup image

"This soup is super easy to make! Since it starts with a box of au gratin potatoes, you don't have to peel or slice them," shares Sherry Dickerson of Sebastopol, Mississippi. "A co-worker recommended the recipe to me. Now my husband requests it often."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings (2 quarts).

Number Of Ingredients 8

1 package (5-1/4 ounces) au gratin potatoes
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
2 cups water
2 cups 2% milk
2 cups cubed process American cheese (Velveeta)
Dash hot pepper sauce, optional
Minced fresh parsley, optional

Steps:

  • In a 3-qt. saucepan, combine the contents of potato package, corn, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add the milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired.

Nutrition Facts : Calories 234 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 980mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.

NACHO CHEESE POTATO SOUP



Nacho Cheese Potato Soup image

Make and share this Nacho Cheese Potato Soup recipe from Food.com.

Provided by seesko

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (5 1/4 ounce) package au gratin potatoes
1 (11 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes and green chilies, undrained
2 cups water
2 cups milk
2 cups cubed process American cheese (Velveeta)
1 dash hot pepper sauce (optional)
minced fresh parsley (optional)

Steps:

  • In a saucepan, combine contents of potato package, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired.

NACHO POTATO SOUP



Nacho Potato Soup image

I don't know where I got this recipe, but have had it for several years. It is my husband's favorite soup and also very easy to make!

Provided by Juenessa

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 (5 1/4 ounce) box scalloped potatoes mix
1 (11 ounce) can whole kernel corn, drained
0.5 (10 ounce) can diced tomatoes and green chilies, undrained
5 cups water, divided
2 cups milk
2 cups cubed Velveeta cheese
shredded cheese (optional)
sour cream (optional)

Steps:

  • Empty potatoes only into a microwave safe bowl along with 3 cups of water.
  • On high, cook potatoes approximately 8 minutes.
  • Drain potatoes of most of the water.
  • Combine the potatoes, potato sauce mix (from the box), corn, diced tomatoes and green chilies, and 2 cups of water in a stove-top pan.
  • Mix well.
  • Bring to a boil.
  • Reduce heat; cover and simmer for about 15 minutes or until the potatoes are tender to your liking.
  • Add milk and cubed Velveeta.
  • Cook and stir until the Velveeta is melted into the soup.
  • Ladle into soup bowls.
  • Garnish with shredded cheese or sour cream, if you wish.
  • Serve.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your soup. Use Yukon Gold or russet potatoes for a creamy, hearty soup. Choose a sharp cheddar cheese that melts well, and use fresh scallions, chives, or green onions for a pop of color and flavor.
  • Don't be afraid to experiment: This recipe is a great starting point, but feel free to add your own personal touches. Try adding different spices, herbs, or vegetables. You could also top the soup with sour cream, crumbled bacon, or diced avocado.
  • Make it ahead of time: This soup is even better the next day, so it's a great make-ahead meal. Simply store the soup in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the soup over medium heat until warmed through.

Conclusion:

Nacho potato soup is a delicious and comforting soup that's perfect for a cold night. It's easy to make and can be tailored to your own personal taste. So next time you're looking for a hearty and satisfying meal, give nacho potato soup a try.

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