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.