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A bowl of creamy queso dip potato soup topped with blue tortilla chips, sliced jalapeno, red onion, and fresh cilantro

Easy Queso Dip Potato Soup

A creamy, cheesy potato soup packed with mild poblano peppers and two kinds of melted cheese. It tastes just like your favorite queso dip but hearty enough for a full weeknight dinner.
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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-Inspired
Calories: 357
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 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 half of a standard package
  • 1 tsp cumin
  • 4 cups chicken broth low-sodium preferred
  • 1/3 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 1 cup half and half
  • 1 cup shredded asadero or Oaxaca cheese about 4 oz, substitute Monterey Jack if unavailable
  • 1 cup shredded sharp cheddar cheese about 4 oz
  • 1/2 tsp salt plus more to taste
  • blue tortilla chips, sliced jalapeno, red onion, cilantro for garnish

Equipment

  • Large soup pot
  • Small mixing bowl
  • Whisk
  • Wooden spoon or spatula

Method
 

  1. Melt the butter in a large soup pot over medium-high heat. Add the red bell pepper, onion, poblano peppers, and garlic. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
  2. Add the frozen hash brown potatoes and cumin to the pot. Stir to combine and cook for another 5 minutes until the potatoes begin to soften.
  3. Pour in the chicken broth slowly, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes.
  4. In a small bowl, whisk together the flour, milk, and half and half until completely smooth with no lumps. Increase heat to medium and slowly pour the mixture into the pot while stirring constantly. Continue stirring for about 5 minutes until the soup thickens. Reduce heat back to low.
  5. Add both shredded cheeses and stir on low heat until fully melted and the soup is smooth and creamy. Taste and adjust salt as needed.
  6. Ladle into bowls and serve hot, topped with blue tortilla chips, sliced jalapeno, diced red onion, and fresh cilantro.

Notes

Swap chicken broth for vegetable broth to make this soup vegetarian. Always add cheese on low heat and stir constantly to prevent a grainy texture. This soup freezes well for up to 3 months. Reheat gently on the stovetop over low heat, adding a splash of broth or milk if needed to loosen the consistency.