Queso Potato Chowder

I love soup–the perfect one-pot meal! Each Christmas I host a Sweet Swap for the ladies at church.  They bring the sweets, and I provide a soup and salad lunch.  This year, I plan to serve this Queso Potato Chowder because it’s both filling and flavorful.

By Elizabeth Savoie Dronet, based on a Southern Living recipe

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-oz.) package refrigerated Simply Potatoes Southwestern-style hash brown potatoes (Kroger has this near the eggs.)
1/4 teaspoon ground cumin
4 cups or 2 (14-oz.) cans of veggie or chicken broth
1/3 cup flour
1 1/2 cups milk
1 cup half-and-half
1 cup (4 oz.) freshly shredded asadero cheese, Monterey Jack or Mexican blend
1 cup (4 oz.) freshly shredded sharp Cheddar cheese

Toppings: fried corn tortilla chips, finely chopped red onion, sliced jalapeño peppers, fresh cilantro sprigs 

Method

1. I begin by placing peppers, onion and garlic in a large food processor and pulse to evenly chop. Melt butter in a Dutch oven over medium-high heat; add peppers, onion and garlic, and sauté 4 to 5 minutes or until tender. Add potatoes and cumin, and sauté 5 minutes or until browned and tender. Gradually stir in broth, stirring to loosen particles from bottom of Dutch oven. Bring to a boil; cover, reduce heat to low, and simmer 25 minutes.

2. Whisk together flour and next 2 ingredients. Stir into potato mixture, and cook over medium heat, stirring constantly, 5 minutes or until thickened. Reduce heat to low.

3. Add cheeses, and cook, stirring constantly, until cheeses melt and mixture is thoroughly heated. Serve with desired toppings.

This soup freezes well; just reheat over low heat to make sure the milk does not burn to the bottom of the pot.  If you plan accordingly, let it thaw in the fridge the night before.