Creamy Nacho Potato Soup

Prep Time 5 mins
Total Time 25 mins
Servings 6 servings

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You all have those days when we’re making something we think is going to be the best thing we’ve ever eaten, and it turns out to be a big flop.

You also have those days when you’re making something you think is going to be mediocre and it turns out way better than you expected.

Today was a bit of a mixed bag.

I started out baking my bread machine buns, which I love — they really are perfect every time! I only wish I had a bigger bread machine.

Then I moved on to a Butter Tart Coffee Cake — I really thought this was going to be amazing. I mean, you can just imagine it, can’t you? I used a recipe, and I promise you I followed it and everything. But it was just a horrible mess. It was a stiff, leaky, sticky — though very tasty — mess. You better believe we ate every bite of it, but it just is not blogworthy.

My brother-in-law was over helping my husband with our deck, which is exciting because you can almost believe it’s getting close to that time when one would want to use a deck in Manitoba. But I wasn’t really looking forward to cooking lunch after cleaning and baking all morning.

I had pinned this recipe for Nacho Potato Chowder from Inside BruCrew Life and I’m sure it’s amazing. The problem is, I just didn’t have all of the ingredients. And I’m not even sure we can get all of the ingredients in Canada (condensed Nacho cheese soup?). So I wanted to figure out a way to get a lot of the same flavour without having to remember to buy things I don’t normally have around the house.

nacho potato soup in white bowl topped with cheddar cheese corn and green onions

I started with my regular potato soup base: carrots, celery, potatoes, onions in broth. I added some salt and other spices that I thought could get me closer to that nacho flavour I desired. I thickened some milk with a roux, added some cheddar cheese and corn and I was really happy with the result! I think I actually surprised myself with how close I got to the flavour I wanted.

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Creamy Nacho Potato Soup

5 from 1 vote
Thick and creamy potato soup with big nacho cheese flavour!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Cuisine American
Course Soup
Servings 6 servings
Calories 530cal


  • 6 cups chicken broth
  • 4 cups finely chopped carrots
  • 3 stalks celery finely chopped
  • 1/2 medium onion chopped
  • 8 small potatoes or 4 large, 6 medium
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk
  • 1-2 cups frozen corn
  • 1 1/2 cups cheddar cheese


  • In a large pot, add carrots, celery, onion and potatoes to broth (I get my broth heating while I chop my veg). Add chili powder, cumin, garlic and salt.
  • Bring to a boil and reduce to medium heat. Cook, simmering over medium heat until potatoes and carrots are tender (about 15 minutes).
  • Meanwhile, prepare your roux. In a large bowl (make sure it’s big enough — you don’t want it to boil over), melt butter in the microwave. Whisk in flour first, then milk.
  • Heat in the microwave at 1 minute intervals (no longer), whisking each time, until thickened.
  • Add to the soup once vegetables are cooked. Stir in corn and cheddar cheese.
  • Garnish with more corn and cheese if desired.

Nutrition Information

Calories: 530cal | Carbohydrates: 70g | Protein: 18g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 1729mg | Potassium: 1929mg | Fiber: 8g | Sugar: 13g | Vitamin A: 15150IU | Vitamin C: 32.8mg | Calcium: 374mg | Iron: 3.5mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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  1. Andrea says

    I made it for the first time. I added some grilled chicken for protein and loved it!! Will be making it again soon 🙂

    • Ashley says

      You could definitely try! My mom always made potato soup this way, so I guess it’s out of habit that I do it this way. I also find you have to stir more frequently when cooking vegetables in a thickened liquid.

    • Ashley says

      It is so good — I was really surprised how well my random spice mixture turned out! Thanks for stopped by 🙂

    • Ashley says

      Nice to meet you! I hope you try it and let me know what you think! Heading over to check out your blog now 🙂

  2. Joachim Gabel says

    Looks as if your approach is the same way to new recipes as I do.

    Greetings from Germany, Joachim

      • Joachim Gabel says

        I didn’t stop yet. I’ve to cook for every day, so I use a lot of proofed recipes. On weekends I have time to experiment with new ingredients and new preparations. The results you can find on my site. Ok, only in German but I’m working on an international presentation of my recipes.

      • Ashley says

        Experimenting can definitely be a lot of fun! And you certainly discover some great new combinations! Let me know when you get them posted in English — I’d love to check out your site.

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