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.
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.
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. 🙂
- 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