Soups and Stews

Queso-Broccoli Potato Chowder

I’m not a huge soup person. They’re not something I eat on a regular basis. I know I’m in the

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    Queso-Broccoli Potato Chowder

    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.  🙂

    Recipe Source: adapted from Southern Living

    Recipe

    Queso-Broccoli Potato Chowder

    A delicious broccoli potato soup with southwestern flavors and lots of cheese.

      Ingredients

      • 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

      Instructions

      1. 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. 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. 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. 4

        Add cheeses and stir until cheese is melted.

      5. 5

        Rinse broccoli and place still wet florets in a microwave safe bowl. Microwave for 2-3 minutes or until desired tenderness.

      6. 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.

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