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Easy Queso Dip Potato Soup

Creamy queso dip potato soup loaded with two kinds of melty cheese, roasted poblano peppers, and hearty hash brown potatoes. A cozy and satisfying weeknight dinner ready in under an hour.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Mexican
Calories: 357
Ingredients Equipment Method Notes

Ingredients
  

  • 0.25 cup butter
  • 1 cup red bell pepper finely chopped
  • 1 medium onion chopped
  • 3 poblano peppers seeded and finely chopped, sometimes labeled pasilla peppers
  • 2 garlic cloves minced
  • 10 oz frozen Southwestern-style hash brown potatoes about half a package
  • 1 tsp cumin
  • 4 cups chicken broth swap for vegetable broth to make vegetarian
  • 0.33 cup all-purpose flour
  • 1.5 cups whole milk
  • 1 cup half and half
  • 1 cup shredded asadero or Oaxaca cheese 4 oz, substitute Monterey Jack if unavailable
  • 1 cup shredded sharp cheddar cheese 4 oz
  • 0.5 tsp kosher salt or more to taste
  • blue tortilla chips, sliced jalapeno, red onion, cilantro, extra cheese for garnish

Equipment

  • Large soup pot
  • Small mixing bowl
  • Whisk
  • Ladle

Method
 

  1. Melt the butter in a large soup pot over medium-high heat. Add the red bell pepper, onion, poblano peppers, and minced garlic. Saute for about 5 minutes, stirring occasionally, until the onions are translucent and the peppers are soft and fragrant.
  2. Add the frozen hash brown potatoes and cumin. Stir and cook for another 5 minutes until the potatoes start to turn tender.
  3. Slowly pour in the chicken broth while scraping up any bits from the bottom of the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until everything is soft and flavors have melded.
  4. In a small bowl, whisk together the flour, milk, and half and half until completely smooth. Increase heat to medium and pour the mixture into the soup. Stir constantly for about 5 minutes until the soup thickens to a creamy consistency.
  5. Reduce heat to low and add all the shredded cheese. Stir constantly until fully melted and silky smooth. Taste and adjust salt as needed. Serve hot with your favorite toppings.

Notes

Swap chicken broth for vegetable broth to make this soup vegetarian. Oaxaca cheese delivers the best melt and stretch but Monterey Jack works great as a substitute. This soup freezes well for up to 3 months. Reheat on the stovetop over low heat with a splash of broth or milk to restore creaminess.