Queso Cheese Potato Soup

barbara lentz


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.


☆☆☆☆☆ 0 votes

10 Min
15 Min
Stove Top


  • 1/4 c
  • 1 medium
    red bell pepper small dice
  • 3 medium
    poblano peppers seeded and small dice
  • 1 medium
    onion small dice
  • 4 clove
  • 1/2 bag(s)
    20 oz. frozen o'brien potatoes
  • 1 Tbsp
  • 4 c
    chicken stock
  • 4 c
    half and half
  • 1 c
  • 1/3 c
  • 2 lb
    mexican velveeta
  • 2 box
    6 pkgs velveeta queso blancho cheese sauce of 2 pounds velveeta white queso cheese
  • 2 c
    sharp cheddar cheese shredded

  • ·
    red onion diced
  • ·
    fresh cilantro chopped
  • ·
    fresh jalapenos sliced
  • ·
    blue tortilla chips

How to Make Queso Cheese Potato Soup


  1. Place 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.
  2. Add 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.
  3. Cut 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.

Printable Recipe Card

About Queso Cheese Potato Soup

Course/Dish: Other Soups
Main Ingredient: Dairy
Regional Style: Mexican

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