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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 8 Servings
Author Krystle
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  • 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


  • 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.
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