Best Queso Cheese Potato Soup Recipes

Sopa De Queso (Cheese Soup With Green Chile and Potato) image

Provided by ratherbeswimmin

Categories Potato

Time 7h

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon salted butter
1/2 white onion, finely diced
2 garlic cloves, minced
3 roma tomatoes, finely chopped
1 lb red potatoes or 1 lb white rose potato
6 cups beef broth or 6 cups chicken broth
1 teaspoon kosher salt
3 poblano chiles, roasted, seeded, and diced
10 ounces muenster cheese, grated (or Chihuahua cheese)
chopped fresh cilantro

Steps:

Heat the butter in a skillet over medium heat.
Add the onion and garlic and cook slowly, stirring often, for 2 minutes.
Add the tomato and cook, stirring frequently, until the pan is almost dry, about 5 minutes.
Transfer to a 5-quart slow cooker.
Peel the potatoes and cut into neat 1/2-inch cubes.
You should have about 4 cups.
Add to the slow cooker along with the broth and salt.
Cover and cook on low for 6 hours.
Add the poblanos and cheese and stir slowly until the cheese melts into the soup.
Continue cooking on low for 30 minutes more.
To serve, ladle the soup into bowls and sprinkle each serving with a little chopped cilantro.

Nutrition Facts : Calories 280.7, Fat 16.9, SaturatedFat 10.6, Cholesterol 50.5, Sodium 1514.9, Carbohydrate 17.2, Fiber 2.2, Sugar 3.9, Protein 16.1

Queso Cheese Potato Soup image

Provided by barbara lentz

Time 25m

Number Of Ingredients 19

1/4 c butter
1 medium red bell pepper small dice
3 medium poblano peppers seeded and small dice
1 medium onion small dice
4 clove garlic
1/2 bag(s) 20 oz. frozen o'brien potatoes
1 Tbsp cumin
4 c chicken stock
4 c half and half
1 c milk
1/3 c flour
2 lb mexican velveeta
2 box 6 pkgs velveeta queso blancho cheese sauce of 2 pounds velveeta white queso cheese
2 c sharp cheddar cheese shredded
FRESH TOPPINGS
red onion diced
fresh cilantro chopped
fresh jalapenos sliced
blue tortilla chips

Steps:

1. Place the butter in a large pot. Add the red bell pepper, onion, Poblano peppers and garlic. Cook until vegetables are softened. Add the potatoes, cumin and chicken stock. Bring to a boil.
2. Add the half and half. Bring back to a boil. Mix the flour with the milk and whisk so there are no lumps. Add to the soup and mix well to thicken it a bit.
3. Cut the Velveeta in pieces and add to the pot with the cheese sauce. Add the sharp cheddar. Stir constantly until all the cheese is melted. Remove from heat. Ladle into bowls and serve the fresh topping with the soup.