Nacho Cheese Soup

This cheese soup borrows a clever shortcut: the dry cheese sauce packet from a box of au gratin potatoes. That mix dissolves into the simmering broth and gives you a smooth, seasoned cheese base without building a roux from scratch.

Potatoes and corn simmer in picante sauce and water until tender, then the cheese sauce mix, milk, and shredded cheddar go in. The potatoes start breaking down and naturally thicken the soup while the cheddar melts into a rich, nacho-flavored base.

Sliced black olives add a briny bite that plays well against the heat from the picante sauce. It’s a small ingredient that does a lot of work balancing the richness.

Serve it with tortilla chips for scooping. The chips soften slightly in the hot soup, which is half the fun.

Kitchen Tips

• Stir frequently once the cheese goes in. Cheddar can clump or stick to the bottom of the pan if you let it sit. Keep it moving on low heat.
• Use sharp cheddar for stronger cheese flavor. Mild cheddar melts well but tastes flat in a soup this bold.
• Control the heat by choosing your picante sauce level. Mild for families, medium or hot for more kick.

Variations

• Loaded version: Top bowls with sour cream, sliced jalapenos, and crumbled bacon.
• Broccoli nacho soup: Stir in steamed broccoli florets with the cheese for extra body.
• Slow cooker method: Simmer the potato-corn base on low, then add cheese in the last 30 minutes.