Creamy Nacho Potato Soup Recipes

NACHO POTATO SOUP

Steps:

• Empty potatoes only into a microwave safe bowl along with 3 cups of water.
• On high, cook potatoes approximately 8 minutes.
• Drain potatoes of most of the water.
• Combine the potatoes, potato sauce mix (from the box), corn, diced tomatoes and green chilies, and 2 cups of water in a stove-top pan.
• Mix well.
• Bring to a boil.
• Reduce heat; cover and simmer for about 15 minutes or until the potatoes are tender to your liking.
• Add milk and cubed Velveeta.
• Cook and stir until the Velveeta is melted into the soup.
• Ladle into soup bowls.
• Garnish with shredded cheese or sour cream, if you wish.
• Serve.

CREAMY NACHO POTATO SOUP

Steps:

• 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.

NACHO POTATO SOUP

Steps:

• 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.

CREAMY POTATO SOUP

Steps:

• In a large saucepan cook bacon until crisp. Set bacon aside, along with 3 tablespoons of bacon drippings.
• Add potatoes, onion, carrot and celery to drippings. Add enough water to cover vegetables and cook over low heat until tender, stirring occasionally.
• Stir in milk, salt and pepper. Bring to a boil.
• In separate bowl, stir together sour cream, flour and paprika. Gradually stir 1 cup of hot soup mixture into sour cream mixture.
• Pour sour cream mixture into soup mixture. Cook until small bubbles break soups service. Top with chopped bacon pieces.

DELICIOUS THICK CREAMY POTATO SOUP

Steps:

• Place the potatoes in a pot with chicken broth, onions, garlic and celery; bring to a boil and simmer until veggies are tender (about 20 minutes).
• Remove from the stove and cool slightly (or you can refrigerate to puree later) using an electric mixer or a food processor blend until a smooth (leaving a few chunks of potatoes is fine!).
• Add in 1 cup milk or half and half, Parmesan cheese and bouillon cubes or packets, then place back on the stove to heat slowly.
• In a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended.
• Pour 1/3 of the heated potato/milk mixture into the sour cream; mix then pour it back into the remainder of the soup; stir to combine, then heat on top of the stove.
• Season with salt and pepper and cayenne pepper (if using) then ladle into bowls.
• Sprinkle with grated Parmesan cheese and chopped green onions.
• Delicious!

CREAMY POTATO SOUP

Steps:

• In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.