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Queso Potato Chowder
The hash browns in this recipe add a fun twist to baked potato soup.
Print Recipe
Course
Soup
Servings
9
cups
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
Instructions
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.
Notes
Recipe from Southern Living Magazine