Queso Potato Chowder

Queso Potato Chowder

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

Ingredients
  

  • 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
  • ⅓ 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

Method
 

  1. 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.         
  2. Add potatoes and cumin, and sauté 5 minutes or until browned and tender.
  3. Gradually stir in broth, stirring to loosen particles from bottom of Dutch oven.
  4.  Bring to a boil; cover, reduce heat to low, and simmer 25 minutes.
  5. Whisk together flour, milk, and half-and-half.
  6. Stir into potato mixture, and cook over medium heat, stirring constantly 5 minutes or until thickened. Reduce heat to low.
  7. Add cheeses, and cook, stirring constantly until cheeses melt and mixture is thoroughly heated.

Notes

Recipe from Southern Living Magazine