Easy Queso Dip Potato Soup

Name: Easy Queso Dip Potato Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 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)

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!

⏱️ 55 min 🔪 Prep: 10 min 🔥 Cook: 45 min 📊 Medium 👁️ 4 views

👨‍🍳 Start Cooking

Foto: The Food Charlatan — The Food Charlatan

Ingredients

8 servings

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)

Steps

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!

Nutrition Facts (per serving)

Macronutrients

Calories35718% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients $3.15

Per Serving $0.39/serving

🏠 Save ~$6.31 compared to buying!

📋 Price Breakdown (20% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
butter	0.25 cup	-	-
red bell pepper	1 cup	-	-
onion	1 medium	-	-
poblano peppers	3	-	-
arlic cloves	2 g	-	-
frozen Southwestern-style hash brown potatoes	10 ounces	-	-
cumin	1 teaspoon	$4.38/kg	$0.02
chicken broth	4 cups	-	-
flour	0.3333333333333333 cup	-	-
& 1/2 cups milk	1	-	-
half and half	1 cup	$2.19/kg	$0.52
shredded asadero	1 cup	-	-
shredded sharp cheddar cheese	1 cup	$1.88/170g	$2.61
salt	0.5 teaspoon	-	-
blue tortilla chips	-	-	-