QUESO CHEESE POTATO SOUP

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.