Skip to main content

Appetizer & Sides

Nacho Cheese Soup

Prep Time: 5 min  |  Cook Time: 30 min  |  Servings: 6  |  Calories: 280
soup 2
Prep Time
5 min
Cook Time
30 min

<p>A pub-style soup that’s sure to please the palate, this recipe takes dry au gratin potatoes and mixes them with corn and salsa until perfectly tender and then adds some Sargento® Shredded Taco Cheese and sliced olives. Garnish this creamy soup with a perfect tortilla chip.</p>

  • 1 pkg. (5 oz.) dry au gratin potatoes
  • 1 can (15 oz.) whole kernel corn, undrained
  • 1 cup salsa
  • 2 cups milk
  • 1-1/2 cups (6 oz.) Sargento® Shredded Taco Cheese
  • 1 can (2 oz.) sliced black olives, drained
  • Tortilla chips (optional)
  1. Combine potatoes, dry au gratin mix, corn with liquid, salsa and 2 cups water in large saucepan. Heat to a boil; reduce heat. Cover and simmer 25 minutes or until potatoes are tender, stirring occasionally.
  2. Add milk, cheese and olives. Cook until cheese is melted and soup is heated through, stirring occasionally. Garnish with tortilla chips, if desired.

Nutrition Facts
6 Servings
Serving Size: (335g)
Amount Per Serving
Calories 280
% Daily Value*
Total Fat 12.3 grams
Saturated Fat 7.3 grams
Monounsaturated Fat 3.7 grams
Polyunsaturated Fat 0.4 grams
Total Carbohydrates 33 grams
Dietary Fiber 3 grams
Protein 13 grams
Vitamin A 76RE
Vitamin C 4mg 7%
Calcium 372mg 37%
Iron 1mg 6%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.