Queso-Broccoli Potato Chowder


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. Β πŸ™‚

Queso-Broccoli Potato Soup

Queso-Broccoli Potato Chowder
 
A delicious broccoli potato soup with southwestern flavors and lots of cheese.
Recipe type: Soup
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.) package refrigerated Southwestern-style hash brown potatoes
  • ¼ teaspoon ground cumin
  • 2 (14-oz.) cans chicken broth
  • ⅓ cup all-purpose flour
  • 1½ 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Add cheeses and stir until cheese is melted.
  5. Rinse broccoli and place still wet florets in a microwave safe bowl. Microwave for 2-3 minutes or until desired tenderness.
  6. Serve chowder in bowls with broccoli on top.
Notes
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 also not a big soup fan..and really agree with you, when it’s cold, soup becomes really good warming food πŸ™‚ Your chowder looks like a lovely comfort food πŸ™‚

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