queso cheese potato soup
I prefer to skip the Mexican Velveeta and queso cheese sauce and just use a 4 lb. block of white Velveeta blancho but the store I was at didn't carry it so I substituted but it is still so cheesy and good either way you make it.
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1/4 cup butter
- 1 medium red bell pepper small dice
- 3 medium poblano peppers seeded and small dice
- 1 medium onion small dice
- 4 cloves garlic
- 1/2 bag 20 oz. frozen o'brien potatoes
- 1 tablespoon cumin
- 4 cups chicken stock
- 4 cups half and half
- 1 cup milk
- 1/3 cup flour
- 2 pounds mexican velveeta
- 2 boxes 6 pkgs velveeta queso blancho cheese sauce of 2 pounds velveeta white queso cheese
- 2 cups sharp cheddar cheese shredded
- FRESH TOPPINGS
- - red onion diced
- - fresh cilantro chopped
- - fresh jalapenos sliced
- - blue tortilla chips
How To Make queso cheese potato soup
-
Step 1Place the butter in a large pot. Add the red bell pepper, onion, Poblano peppers and garlic. Cook until vegetables are softened. Add the potatoes, cumin and chicken stock. Bring to a boil.
-
Step 2Add the half and half. Bring back to a boil. Mix the flour with the milk and whisk so there are no lumps. Add to the soup and mix well to thicken it a bit.
-
Step 3Cut the Velveeta in pieces and add to the pot with the cheese sauce. Add the sharp cheddar. Stir constantly until all the cheese is melted. Remove from heat. Ladle into bowls and serve the fresh topping with the soup.
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