Queso Potato Chowder

Queso Potato Chowder

The hash browns in this recipe add a fun twist to baked potato soup.
Course Soup
Servings 9 cups


  • ¼ cup butter
  • 1 cup finely chopped red bell pepper
  • 1 cup finely chopped onion
  • 3 poblano peppers seeded and finely chopped
  • 2 garlic cloves minced
  • ½ 20 oz. pkg. hash brown potatoes
  • ¼ teaspoon ground cumin
  • 2 14 oz. cans chicken broth
  • cup all-purpose flour
  • 1 ½ cups milk
  • 1 cup half-and-half
  • 1 cup freshly shredded Monterey Jack cheese
  • 1 cup freshly shredded sharp Cheddar cheese


  • Melt butter in a Dutch oven over medium-high heat; add bell pepper and next 3 ingredients, and sauté 4-5 minutes or until tender.         
  • Add potatoes and cumin, and sauté 5 minutes or until browned and tender.
  • Gradually stir in broth, stirring to loosen particles from bottom of Dutch oven.
  •  Bring to a boil; cover, reduce heat to low, and simmer 25 minutes.
  • Whisk together flour, milk, and half-and-half.
  • Stir into potato mixture, and cook over medium heat, stirring constantly 5 minutes or until thickened. Reduce heat to low.
  • Add cheeses, and cook, stirring constantly until cheeses melt and mixture is thoroughly heated.


Recipe from Southern Living Magazine