Soups & Salads

Nacho Cheese Soup

Prep Time: 5 min  |  Cook Time: 30 min  |  Servings: 6  |  Calories: 280
0 Reviews
Nacho Cheese Soup
Prep Time
5 min
Cook Time
30 min

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.

  • 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.

Serving Size


*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 12.30g 19%
Sat. Fat 7.30g 36%
Mono Unsat. Fat 3.70g
Poly Unsat. Fat 0.40g
Cholesterol 33mg 11%
Sodium 1300mg 56%
Total Carbohydrate 33g 11%
Dietary Fiber 3g 12%
Sugars 0g
Protein 13g
Vitamin A 76RE
Vitamin C 4mg 7%
Calcium 372mg 37%
Iron 1mg 6%