Easy Queso Dip Potato Soup

5 from 1 vote

Your favorite queso dip, turned into a quick and easy dinner! (Don't you wish you could always eat dip for dinner?) This potato soup is full of mild peppers and cheese and is SO satisfying!

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: Mexican

Servings: Servings

Calories: 357kcal

Author: The Food Charlatan

Ingredients

1/4 cup butter
1 cup red bell pepper finely chopped
1 medium onion chopped
3 poblano peppers seeded and finely chopped*
2 garlic cloves minced
10 ounces frozen Southwestern-style hash brown potatoes 1/2 package
1 teaspoon cumin
4 cups chicken broth
1/3 cup flour
1 & 1/2 cups milk
1 cup half and half
1 cup shredded asadero (Oaxaca) cheese** 4 ounces
1 cup shredded sharp cheddar cheese 4 ounces
1/2 teaspoon salt or more to taste
blue tortilla chips To garnish: red bell pepper, red onion, sliced jalapeno, cilantro

Instructions

Heat the butter over medium-high heat in a large soup pot. When it is hot, add bell pepper, onion, poblano peppers, and garlic.
Saute until onions are translucent, about 5 minutes.
Add potatoes and cumin and saute another 5 minutes or until tender.
Slowly stir in chicken broth, scraping the bottom of the pot to stir up the bits. Bring to a boil, then reduce heat to low. Cover and simmer 25-30 minutes.
In a small bowl whisk flour, milk, and half and half. Turn the heat up to medium and add the milk mixture. Stir constantly for 5 minutes or until thickened. Reduce heat to low.
Add all the shredded cheese and cook on low, stirring constantly until cheese is melted.
Garnish with tons of cilantro and more cheese!
This soup does great in the freezer. Just heat it back up and serve when you want it!

Notes

*Sometimes they are labeled pasilla peppers.
**If you can't find any, use Monterey Jack cheese.

Source: lightly adapted from Fix it and Freeze it, Heat it and Eat it from Southern Living

Nutrition

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