Nacho Potato Soup Recipe

Recipe By Slurrp

Nacho Potato Soup is a delicious and comforting soup that combines the flavors of nachos and potatoes. This creamy soup is loaded with tender potatoes, melted cheese, and topped with all your favorite nacho toppings like crispy tortilla chips, diced tomatoes, and sliced jalapenos. It's the perfect dish for a cozy night in or for entertaining guests. The combination of flavors and textures in this soup will leave you craving for more.

3.6
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Rate
Vegdiet
25minstotal
18minsCook
25m.total
18m.Cook
Nacho Potato Soup
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Ingredients for Nacho Potato Soup Recipe

  • 0.33 tablespoon Butter
  • 0.17 Onion, Diced
  • 0.33 cloves Cloves Garlic, Minced
  • 0.67 cup Diced Potatoes
  • 0.67 cup Chicken Broth
  • 0.17 teaspoon Cumin
  • 0.17 teaspoon Paprika
  • 0.08 teaspoon Chili Powder
  • 0.08 teaspoon Salt
  • 1/25 teaspoon Black Pepper
  • 0.33 cup Shredded Cheddar Cheese
  • as required Crushed Tortilla Chips, For Topping
  • as needed Diced Tomatoes, For Topping
  • No.s Sliced Jalapenos, For Topping

Directions: Nacho Potato Soup Recipe

Cooking Directions

  • STEP 1.In a large pot, melt butter over medium heat. Add onions and garlic, and cook until onions are translucent.
  • STEP 2.Add diced potatoes, chicken broth, and seasonings. Bring to a boil, then reduce heat and simmer until potatoes are tender.
  • STEP 3.Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender and blend in batches.
  • STEP 4.Stir in shredded cheese until melted and well combined. Serve the soup hot, topped with crushed tortilla chips, diced tomatoes, sliced jalapenos, and any other desired toppings.
  • STEP 5.For storage, let the soup cool completely and transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Cooking Tips

  • For extra flavor, you can add cooked and crumbled bacon to the soup.
  • If you prefer a chunkier soup, you can mash some of the cooked potatoes instead of blending the entire soup.
  • Feel free to customize the toppings based on your preferences. Sour cream, guacamole, or salsa can also be great additions.

Storage and Serving

  • Serve the Nacho Potato Soup hot, topped with crushed tortilla chips, diced tomatoes, sliced jalapenos, and any other desired toppings.
  • For storage, let the soup cool completely and transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
Nutrition
value
180
calories per serving
6 g Fat14 g Protein16 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    14g
  • Carbs
    16g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    16g
  • Protein
    14g
  • Fiber
    < 1g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    461mg
  • Iron
    < 1mg
  • Vitamin A
    7mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    11mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    9mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    14mg
  • Manganese
    < 1mg
  • Phosphorus
    545mg
  • Selenium
    1mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp