Easy Queso Dip Potato Soup
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!
Foto: The Food Charlatan — The Food CharlatanBahan-bahan
- 1/4 cup butter
- 1 cup red bell pepper (finely chopped)
- 1 medium onion (chopped)
- 3 poblano peppers (seeded and finely chopped*)
- 2 g arlic 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)
Langkah-langkah
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!
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