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Queso Soup with Broccoli and Potato

Broccoli and cheese. Potato and cheese. Two delicious combos – why not combine them in the same soup? Add some red peppers for color and green chiles for a queso-like kick, and you will have one happy family. This soup is great on its own or served with a salad, but you can stretch it a little further by adding some leftover meat. I had leftover shredded chicken when I made it, and my family really enjoyed the addition.

Queso Soup with Broccoli and Potato


Kim @ onceamonthmeals.com, adapted from Southern Living


  • 0.25 cup butter
  • 1 cup diced red bell peppers
  • 1 cup diced onion
  • 2 teaspoons minced garlic
  • 4 ounces diced green chiles, drained
  • 0.75 cup diced Yukon gold potatoes
  • 0.25 teaspoon cumin
  • 3.5 cups homemade chicken broth
  • 0.33 cup whole wheat flour
  • 2.5 cups whole milk
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 3 cups fresh broccoli florets, steamed
  • 0.125 teaspoon salt and pepper
  • optional: add leftover meat such as chopped ham or bacon, or shredded chicken

Cooking Directions:

Heat butter over medium heat in a large, lidded pot. Add peppers and onion and cook 4-5 minutes until softened. Add garlic, chiles, potatoes, and cumin. Season with salt and pepper to taste. Cook another 4-5 minutes until potatoes start to brown. Stir in broth a little at a time, scraping the browned bits from the bottom of the pan. Bring mixture to a boil, then reduce heat to medium low, cover and simmer 25 mintues. Meanwhile, whisk together flour and milk in a small bowl. Pour milk mixture into the soup and cook stirring constantly for 5-7 minutes until thickened. Remove from heat and stir in cheeses until smooth. Season with salt and pepper to taste. Stir steamed broccoli into soup.

Freezing Directions:

Cook as directed above. Cool soup completely. Divide among freezer bags, label, and lay flat to freeze. TO SERVE: Thaw and reheat soup in microwave or over stovetop.

Servings: 6

6 Responses to “Queso Soup with Broccoli and Potato”

  1. Jill says:

    What if I don’t drink milk? Is there a way to opt out of that one item? Almond milk? I would love to make this…but just wonder what substitutions are a possibility.

    • Kelly says:

      You could definitely substitute with your dairy free milk of choice. I would go for almond or full fat coconut though to maintain the creaminess. As for the cheese, there aren’t as many options other than the vegan cheeses.

  2. VickiD says:

    Could I substitute Almond flour, to make this Gluten Free? It looks like a perfect comfort soup. Yummy!!

    • kim says:

      You could use almond flour, it just may change the flavor a little bit. You could also use all purpose gluten free flour if you are ok with gluten free grains.

  3. Wendy says:

    This is not vegetarian. chicken stock?

    • Katie says:

      Our apologies Wendy! It was tagged incorrectly and is not Vegetarian. I have updated it now so it will no longer show up in the Vegetarian search results.

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