Nacho Potato Soup Recipe
Nacho Potato Soup Recipe photo by Taste of Home

Nacho Potato Soup Recipe

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"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."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6-8 servings


  • 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

Nutritional Facts

1 cup: 234 calories, 10g fat (6g saturated fat), 26mg cholesterol, 980mg sodium, 25g carbohydrate (7g sugars, 2g fiber), 10g protein


  1. 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. Yield: 6-8 servings (2 quarts).
Originally published as Nacho Potato Soup in Quick Cooking May/June 1998, p12

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Reviewed Nov. 9, 2015

"I really like this, my family says it's alright. I top it with sour cream so it isn't too spicy for the kids."

Reviewed Feb. 8, 2015

"I made this years ago, it's super easy (always a winner in my book) and I'm still making it, tastes great and people are always really surprised by the fact it starts with boxed potatoes. Great quick soup! Loaf of Italian bread and salad and you are good to go."

Reviewed Nov. 17, 2012

"This is one of our favorites!"

Reviewed Oct. 25, 2012

"YUMMY - this was so easy and so good. Made this for a party at work and will be making again tomorrow for home. Love it."

Reviewed Jul. 12, 2012

"This is an easy and quick soup that I will definitely make again. I used a can of diced tomatoes and a can of diced green chiles because that is what I had on hand. Also added a little cumin and chili powder for extra flavor. Thank you, Sherry, for the great recipe!"

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