Easy Queso Dip Potato Soup

By vealam

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
• half of a 20-ounce package frozen Southwestern-style hash brown potatoes
• 1/2 teaspoon cumin
• 4 cups chicken broth
• 1/3 cup flour
• 1 and 1/2 cups milk
• 1 cup half and half
• 1 cup (4 ounces) shredded asadero (Oaxaca) cheese**
• 1 cup (4 ounces) shredded sharp cheddar cheese
• 1/2 teaspoon salt, or more to taste
• To garnish: blue tortilla chips, red bell pepper, red onion, sliced jalapeno, cilantro

Details

Servings 1
Adapted from thefoodcharlatan.com

Preparation

Step 1

Heat the butter over medium-high heat in a large soup pot. When it is hot, add bell pepper, onion, poblano peppers, and garlic.

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.

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.