Cheesy Potato Soup Recipe aka Queso Soup

Name: Cheesy Potato Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 Servings
Ingredients: 1/4 Cup Butter; 2 Red Bell Peppers (Diced); 1 Sweet Onion (Diced); 3 Poblano Peppers (Seeds Removed, Finely Diced); 2 Garlic Cloves (Minced); Half of a 20 ounce Bag of Frozen Southwestern Style Hash brown Potatoes; 1 Teaspoon Cumin; 4 Cups Low Sodium Chicken Broth; 1/3 Cup All Purpose Flour; 1 1/2 Cups Whole Milk; 1 Cup Half and Half; 2 Cups Sharp Cheddar Cheese; Salt (To Taste); <b> To Garnish </b> Chopped Red Bell Pepper (Red Onion, and Blue Tortilla Chips)

posted by Krystle on February 1, 2016 2 Comments »

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Cheesy Potato Soup Recipe aka Queso Soup: Creamy, cheesy potato soup with a spicy kick. Ever wanted to eat Queso with a spoon, now you can!

I firmly believe we can live on Queso alone!

It’s the first thing I dive into at my favorite Mexican restaurant, and often the last thing I munch on before going to bed. I can’t get enough!

What do you mean chips and dip is not an acceptable dinner? 🙁 I’ll make it one! This Cheesy Potato Soup Recipe is so creamy and flavorful. Best of all it tastes just like your favorite queso dip.

Cheesy Potato Soup Recipe

Adapted via The Food Charlatan

Cheesy Potato Soup Recipe

Cheesy Potato Soup Recipe aka Queso Soup: Creamy, cheesy potato soup with a spicy kick. Ever wanted to eat Queso with a spoon, now you can!

Course Soup

Cuisine Mexican

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings Servings

Author Krystle

Ingredients

1/4 Cup Butter
2 Red Bell Peppers Diced
1 Sweet Onion Diced
3 Poblano Peppers Seeds Removed, Finely Diced
2 Garlic Cloves Minced
Half of a 20 ounce Bag of Frozen Southwestern Style Hash brown Potatoes
1 Teaspoon Cumin
4 Cups Low Sodium Chicken Broth
1/3 Cup All Purpose Flour
1 1/2 Cups Whole Milk
1 Cup Half and Half
2 Cups Sharp Cheddar Cheese
Salt To Taste
<b> To Garnish </b> Chopped Red Bell Pepper Red Onion, and Blue Tortilla Chips

Follow Baking Beauty on Pinterest

Instructions

In a large stock pot, heat butter over medium heat. Add in bell pepper, onion, and poblano peppers. Cook for 5-7 minutes or until the onions are translucent and the peppers are beginning to soften.
Add garlic and cumin ,and cook for another 1-2 minutes.
Stir in potatoes and cook for 5-7 more minutes or until potatoes are tender.
Pour in chicken broth. Bring to boil, reduce to simmer. Cover and summer for 25-30 minutes stirring frequently.
In a medium bowl, combine flour, milk, and half and half. Turn up heat on soup to medium and stir in milk mixture. Cook for 5 minutes, stirring constantly until thickened.
Stir in cheese and cook until melted, stirring constantly.
Add all the shredded cheese and cook on low, stirring constantly until cheese is melted.
Garnish with additional bell pepper, onion, or tortilla chips if desired.