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
Scale
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.
