Queso-Broccoli Potato Chowder

Sharing is caring!

Queso-Broccoli Potato Soup

I’m not a huge soup person. They’re not something I eat on a regular basis. I know I’m in the minority. There are so many soup lovers out there! But every now and then, especially with sub-freezing temperatures (yikes!), I enjoy a warm, hearty bowl of soup.

Queso-Broccoli Potato Soup

And there’s nothing not to enjoy about this soup with potatoes, cheese, and broccoli. Who doesn’t love that combination? It’s cheesy, and rich, and creamy with a little kick to it.

Queso-Broccoli Potato Soup

This recipe for Queso-Broccoli Potato Chowder calls for half a bag of southwestern flavored refrigerated hash browns and they give the soup a very unique flavor. You could just use regular hash browns and add seasonings, but it’s super easy and convenient to use the pre-flavored hash browns.

You can make this soup vegetarian by subbing vegetable broth for the chicken broth.

This is a stick to your bones type soup that will comfort you through this ongoing cold spell. But as delicious as Queso-Broccoli Soup is, I won’t be sorry to see soup season come to an end. Hopefully sooner rather than later.  🙂

Queso-Broccoli Potato Soup

Queso-Broccoli Potato Soup

Queso-Broccoli Potato Chowder

Course: Soup
A delicious broccoli potato soup with southwestern flavors and lots of cheese.
Print Recipe


  • 1/4 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
  • 1/2 (20-ounce) package refrigerated Southwestern-style hash brown potatoes
  • 1/4 teaspoon ground cumin
  • 2 (14-ounce) cans chicken broth
  • 1/3 cup all-purpose flour
  • 1 1/2 cups milk
  • 1 cup half-and-half
  • 1 cup freshly shredded asadero cheese, can substitute Monterey jack
  • 1 cup shredded sharp cheddar cheese
  • 3 cups broccoli florets


  • Melt butter in a Dutch Oven over medium-high heat and saute red pepper, onion, and poblano pepper for 4-5 minutes. Add garlic, hash browns, and cumin and saute 5 minutes, until browned.
  • Gradually stir in broth and scrap up brown pieces from bottom of Dutch Oven using a wooden spoon. Bring to a boil; cover and reduce heat to low. Simmer 20 minutes.
  • In a medium bowl, whisk together flour, milk, and half-and-half. Stir into potato mixture and cook over medium heat while stirring for about 5 minutes (until thickened). Reduce heat to low.
  • Add cheeses and stir until cheese is melted.
  • Rinse broccoli and place still wet florets in a microwave safe bowl. Microwave for 2-3 minutes or until desired tenderness.
  • Serve chowder in bowls with broccoli on top.


For an extra thick and hearty soup, use up to the full bag of hash browns.

Recipe Source: adapted from Southern Living

20 thoughts on “Queso-Broccoli Potato Chowder

  1. I love soup, but I don’t have it that often. I think I have only ever made soup from scratch once in my life!!
    This soup looks fantastic. Now that I have this recipe, I might make soup more often. Thanks for sharing!!

  2. Christin, this looks PERFECT for cold temperatures! I was with you – I was never a huge fan of soup either, but after experimenting with it and learning how many creative ways you can put it together, I have become a huge soup lover! And, I have to admit – this looks like one I’d love to try! Pinned!

  3. I am a big fan of soup usually when it’s really cold outside. This chowder looks nice and creamy and sounds perfect to warm up with 🙂

  4. Yum! This soup sounds and looks delicious, yes…lots of cheese and creamy.
    Thanks for the recipe Christin and hope you are enjoying your week 😀

  5. I am also not a big soup fan..and really agree with you, when it’s cold, soup becomes really good warming food 🙂 Your chowder looks like a lovely comfort food 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating