If you’re craving a cozy and cheesy meal that feels like a warm hug in a bowl, you’ll absolutely adore this Easy Queso Dip Potato Soup Recipe. It’s a smooth, comforting blend of tender potatoes, spicy poblano peppers, and a decadent cheesy dip twist that elevates ordinary potato soup to spectacular. This dish somehow manages to be both simple to make and so richly flavorful that it quickly becomes a family favorite, perfect for chilly nights or whenever you need that extra dose of comfort food magic.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this soup taste incredible. Each one plays a vital role: the peppers bring a gentle heat, the cheeses melt into creamy goodness, and the potatoes create that hearty, filling base you’ll love.
- Butter: Used to sauté veggies and add a rich, silky depth of flavor right from the start.
- Red bell pepper: Finely chopped for a pop of sweetness and vibrant color.
- Medium onion: Adds aromatic warmth that builds the soup’s savory foundation.
- Poblano peppers: Seeded and finely chopped to contribute just the right smoky spice.
- Garlic cloves: Minced to awaken all the other flavors with their bold, fragrant kick.
- Frozen Southwestern-style hash brown potatoes: These make preparation a breeze and keep the texture perfect.
- Cumin: For an earthy spice note that complements the peppers beautifully.
- Chicken broth: The flavorful liquid base that ties everything together.
- Flour: Whisked with milk to naturally thicken the soup without any heaviness.
- Milk and half and half: Creamy liquids that give the soup luscious richness.
- Asadero (Oaxaca) cheese: Melts smoothly, adding a mild, buttery bite.
- Sharp cheddar cheese: Provides a zesty tang and that classic queso flavor.
- Salt: Essential for balancing and enhancing all the flavors.
- Blue tortilla chips: Optional garnish that adds crunch and a splash of color.
How to Make Easy Queso Dip Potato Soup Recipe
Step 1: Sauté the Veggies
Start by melting the butter in a large soup pot over medium-high heat. Once the butter is hot and shimmering, toss in the finely chopped red bell pepper, onion, poblano peppers, and minced garlic. Sauté them together until the onions turn translucent, about 5 minutes, letting those flavors mingle and soften beautifully.
Step 2: Add Potatoes and Cumin
Next, stir in the frozen hash brown potatoes and sprinkle in the cumin. Cook this mixture for another 5 minutes or until the potatoes are tender. The cumin really amplifies the savory warmth, while the potatoes start to absorb those spicy, sweet notes.
Step 3: Simmer with Chicken Broth
Pour in the chicken broth slowly while scraping the bottom of your pot to lift up all those delicious browned bits. Bring everything to a boil, then reduce the heat and cover. Let it simmer gently for 25 to 30 minutes so the flavors deepen and the potatoes soften even more.
Step 4: Thicken the Soup
While your soup simmers, whisk together the flour, milk, and half and half in a small bowl until smooth. Turn the heat back up to medium and slowly add this mixture into the soup, stirring constantly. Within about 5 minutes, you’ll notice it thickening into a luscious, velvety consistency that’s just begging to be devoured.
Step 5: Melt in the Cheeses
Reduce the heat to low and stir in all the shredded asadero and sharp cheddar cheeses. Keep stirring on low until everything is wonderfully melted together. The cheese melts down into a dreamy queso dip-like texture, making this potato soup delightfully unique and irresistible.
Step 6: Final Touches
Give the soup a taste and adjust salt if needed. Then ladle it into bowls and get ready for the best part: garnishing!
How to Serve Easy Queso Dip Potato Soup Recipe
Garnishes
Fresh cilantro, extra shredded cheese, sliced jalapenos for heat, and vibrant red bell peppers make perfect toppings. And don’t forget blue tortilla chips for a crunchy, salty contrast that also looks fantastic against the creamy soup.
Side Dishes
This soup stands beautifully on its own but pairs wonderfully with a crisp green salad or warm crusty bread to soak up every cheesy drop. For an extra Southwestern flair, serve with corn tortilla wedges or a light black bean salad.
Creative Ways to Present
Serve this soup in mini bread bowls for an adorable individual serving, or sprinkle with crushed tortilla chips and a drizzle of sour cream for an elevated restaurant-touch vibe at home. You can even add a dash of smoked paprika on top to highlight its smoky elements.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Queso Dip Potato Soup Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors actually meld together even more overnight, making it perfect for easy lunches or dinners.
Freezing
This soup freezes like a dream. Just cool it completely, transfer to freezer-safe containers, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge for the best texture and taste.
Reheating
Reheat gently on the stove over medium-low heat, stirring often to avoid scorching. You might need to add a splash of milk or broth to bring back that creamy consistency after freezing and thawing.
FAQs
Can I make this soup vegetarian?
Absolutely! Substitute the chicken broth with vegetable broth to keep the soup flavorful and vegetarian-friendly without losing any of its comforting qualities.
What’s the difference between asadero and cheddar cheese in this recipe?
Asadero cheese melts smoothly with a mild buttery taste, giving the soup a wonderful creamy base, while sharp cheddar adds a tangy, zesty kick that boosts the queso flavor to the next level.
Can I use fresh potatoes instead of frozen hash browns?
Yes! Just peel and dice the potatoes into bite-sized pieces and cook them until tender during the simmering step. Keep in mind, fresh potatoes may need a bit more cooking time.
How spicy is this soup?
It has a gentle, smoky heat from the poblano peppers and a little from jalapenos if you add them as garnish, but it’s not overwhelming. You can easily adjust the spice level by using fewer peppers or skipping the seeds.
Can I make this soup dairy-free?
You can try plant-based milk alternatives and dairy-free cheese, but the texture and flavor will be different. Using coconut milk or cashew cream might be good substitutes to maintain creaminess.
Final Thoughts
This Easy Queso Dip Potato Soup Recipe is one of those dishes that’s so comforting and flavorful, you’ll want to make it again and again. It’s delicious, vibrant, and surprisingly simple to prepare, perfect for feeding a crowd or cozying up solo. If you love a cheesy, hearty soup with a little southwestern flair, grab your ingredients and start cooking — your taste buds are in for a treat!
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Easy Queso Dip Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern American
Description
This Easy Queso Dip Potato Soup is a creamy, cheesy delight combining the smoky flavors of poblanos and the richness of asadero and sharp cheddar cheeses. Perfect for cozy dinners or game day, it features tender hash brown potatoes in a velvety broth infused with cumin and a medley of peppers. Garnished with fresh cilantro and served with tortilla chips, this hearty soup is both comforting and crowd-pleasing.
Ingredients
Vegetables & Aromatics
- 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)
Liquids & Dairy
- 4 cups chicken broth
- 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)
Pantry & Spices
- 1/4 cup butter
- 1 teaspoon cumin
- 1/3 cup flour
- 1/2 teaspoon salt (or more to taste)
Garnish
- Blue tortilla chips
- Fresh cilantro
- Additional shredded cheese (optional)
Instructions
- Heat Butter and Sauté Vegetables: Heat the butter over medium-high heat in a large soup pot. Once the butter is hot, add the finely chopped red bell pepper, chopped onion, seeded and finely chopped poblano peppers, and minced garlic to the pot.
- Cook Until Onions are Translucent: Sauté the vegetables, stirring occasionally, until the onions become translucent, which usually takes about 5 minutes.
- Add Potatoes and Cumin: Add the frozen Southwestern-style hash brown potatoes and cumin to the pot. Continue to sauté for another 5 minutes or until the potatoes are tender.
- Add Broth and Simmer: Slowly pour in the chicken broth, stirring and scraping the bottom of the pot to release any browned bits for added flavor. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes.
- Mix Milk and Flour, Thicken Soup: In a small bowl, whisk together the flour, milk, and half and half until smooth. Increase the heat to medium and slowly add this milk mixture to the soup, stirring constantly for about 5 minutes until the soup thickens. Then reduce heat to low.
- Add Cheese and Melt: Add the shredded asadero and sharp cheddar cheese to the soup. Stir continuously over low heat until the cheese is fully melted and the soup is creamy.
- Garnish and Serve: Ladle the soup into bowls and garnish generously with fresh cilantro and additional shredded cheese if desired. Serve with blue tortilla chips on the side for dipping.
- Freezing Instructions: This soup freezes well. To store, let it cool completely, then transfer to an airtight container and freeze. Reheat gently on the stovetop before serving.
Notes
- If you prefer a spicier soup, leave some seeds in the poblanos or add sliced jalapenos to the garnish.
- Use gluten-free flour if you need the recipe to be gluten-free.
- Asadero cheese can be substituted with mozzarella or Monterey Jack if unavailable.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- The soup thickens as it cools; thin with extra milk or broth when reheating if needed.
