Nacho Potato Soup

When you need a comforting, last-minute meal for a busy weeknight or a casual gathering, this nacho potato soup is a guaranteed crowd-pleaser. Made with convenient pantry staples, like packaged au gratin potatoes, canned veggies and creamy Velveeta, you likely have everything on hand to whip up a warm, cozy pot of soup in under an hour.

This family-friendly recipe is creamy, extra-cheesy and full of tender potatoes, corn and diced tomatoes with just a hint of spice. It comes together quickly and is easily customized with meat, beans or other veggies. Set out fun extras like tortilla chips, green onions or crumbled bacon so everyone can customize their bowls the way they like.

Nacho Potato Soup Ingredients

• Packaged au gratin potatoes: This easy pantry item delivers tender potato slices, instant cheesy flavor and a thick, creamy base with minimal prep. If you prefer a from-scratch version, substitute fresh diced potatoes.
• Corn: Canned corn is quick and convenient, but frozen corn works just as well—no need to thaw it first.
• Diced tomatoes and chiles: If you can’t find diced tomatoes with green chiles added, feel free to toss in a can of each. For less spice, swap in a can of fire-roasted diced tomatoes for smoky flavor without the heat.
• Milk: Without being too heavy, 2% milk creates a creamy consistency. You can swap in whole milk for added richness, but skip skim milk—it’ll make the soup too thin and watery.
• Velveeta: Processed cheese adds rich flavor and melts smoothly to create a texture similar to nacho cheese sauce. If you’d rather use fresh cheese, cube or shred a block of American, cheddar or Monterey Jack and melt it into the soup.
• Optional add-ins: Include a dash of hot pepper sauce to give the soup an extra kick, and garnish each bowl with minced fresh parsley for a pop of color.

Directions

Step 1: Simmer the vegetables

In a 3-quart saucepan, combine the au gratin potato package (both the potatoes and the sauce packet), corn, diced tomatoes and 2 cups of water. Bring the mixture to a boil over medium-high heat. Then, reduce the heat to low, cover and simmer for 15 to 18 minutes until the potatoes are tender.

Editor’s Tip: Stir the mixture occasionally while it simmers to keep the potatoes from sticking to the bottom of the pan.

Step 2: Finish the soup

Stir in the milk, cubed Velveeta and a dash of hot pepper sauce if you want extra heat. Continue cooking over low heat, stirring frequently, until the cheese melts and the soup is creamy.

Editor’s Tip: For the silkiest texture, don’t let the soup boil after adding the cheese. Gentle heat helps it melt smoothly and prevents separation or graininess.

Step 3: Serve the soup

Ladle the soup into bowls. If desired, finish the soup with a sprinkle of fresh parsley.

Editor’s Tip: Top each bowl with your favorite nacho fixings, like crushed tortilla chips, diced avocado, sliced jalapenos, shredded cheese or a dollop of sour cream.

Nacho Potato Soup Variations

• Add a protein: Make this soup extra-hearty by stirring in cooked meat before serving. Shredded rotisserie chicken is a timesaver, or add browned ground beef for a taco vibe or sliced smoked sausage for a savory kick.
• Include canned beans: Black beans are a natural fit with the Tex-Mex flavors in this nacho potato soup. Simply drain a can and add them to the pot with corn and diced tomatoes for extra protein, fiber and texture.
• Boost the veggie content: For more color and nutrition, saute finely chopped onion, garlic, bell peppers, zucchini or mushrooms in a bit of oil before adding the water and other ingredients.
• Swap in fresh potatoes: No packaged potatoes? No problem! Peel and dice about 2 pounds of potatoes into bite-sized cubes and simmer them with the corn, tomatoes and water until tender. You won’t have the au gratin cheese packet, but you can melt shredded cheddar with the Velveeta for a more intense cheesy flavor.
• Use a Velveeta alternative: If you’d rather skip processed cheese, try cubed American cheese for the same creamy melt, or stir in shredded cheddar, Colby Jack or Monterey Jack for a more cheesy flavor. For extra richness, melt in a few ounces of cream cheese along with the shredded cheese.

How to Store Nacho Potato Soup

Let the soup cool to room temperature, then transfer it to a large airtight container or portion it into smaller containers for heat-and-eat meals. Store the soup in the refrigerator for up to four days.

Can you freeze nacho potato soup?

While many soup recipes freeze well, nacho potato soup is best served fresh, and leftovers should be enjoyed within a few days. The combination of potatoes and dairy doesn’t hold up well in the freezer—the potatoes can become mushy, and the milk and cheese may turn grainy.

How do you reheat nacho potato soup?

Warm leftover nacho potato soup slowly on the stovetop over medium-low heat, stirring frequently, until heated through. For a quicker option, microwave individual servings in 30-second intervals, stirring in between, until hot. If the soup is too thick out of the fridge, stir in a splash of milk or broth before reheating.

Nacho Potato Soup Tips

Can you make nacho potato soup in a slow cooker?

Yes! Nacho potato soup is easy to adapt to a slow-cooker soup recipe. Combine the contents of the au gratin potato package with the corn, tomatoes and 2 cups of water in your slow cooker. Cover and cook on low for three to four hours or high for two to three hours.

During the last 30 minutes of cooking, stir in the milk, Velveeta and hot pepper sauce (if using). Once the cheese melts, switch the slow cooker to warm to keep the soup cozy for guests or game-day gatherings. If you want to add meat or other veggies, brown or saute them on the stovetop first, then add them to the slow cooker with the other ingredients.

Can you use fresh potatoes instead of au gratin?

Sure! Fresh potatoes are an easy, natural swap if you’d rather skip the dehydrated potatoes. Yukon Gold potatoes are a good choice for soups because they hold their shape as they cook, but Russets work too—their higher starch content will help make the soup thicker and creamier.

Peel about 2 pounds of potatoes (roughly four to six medium taters) and dice them into 1/2-inch cubes. Add them to the pot with the corn, tomatoes and 2 cups of water. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes until the potatoes are fork-tender.

The soup won’t taste quite as cheesy since you won’t have the cheese sauce packet from the au gratin mix. For extra cheesiness, add 1 to 2 cups of shredded cheddar with the milk and Velveeta.

What can you serve with nacho potato soup?

This nacho potato soup pairs perfectly with a side salad and a slice of warm cornbread or crusty bread for dunking. Set out a variety of nacho toppings, like crushed tortilla or corn chips, sliced green onions, shredded cheese, crumbled bacon or sour cream, to turn this easy soup into a fun crowd-pleasing meal.