Queso Soup with Broccoli and Potato - Traditional - Ready to Eat Dinner
6
Servings
15
Ingredients
0
Comments
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.
6
Servings
15
Ingredients
0
Comments
Ingredients
- ¼ cups Butter
- 1 cup dice Bell Pepper, Red
- 1 cup dice Onion
- 2 teaspoons mince Garlic, Cloves
- 4 ounces drain Mild Green Chiles, Diced, Canned
- ¾ cups peel and grate Yukon Gold Potato
- ¼ teaspoons Cumin
- 3 ½ cups Chicken Broth/Stock
- ⅓ cups Flour, All-Purpose
- 2 ½ cups Whole Milk
- 1 cup Monterey Jack Cheese, Shredded
- 1 cup Cheddar Cheese, Mild - Shredded
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- 3 cups dice and cook Broccoli
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Heat butter over medium heat in a large, lidded pot.
- 3831515 Upgrade to a paid membership 1403 to unlock all instructions 98998
- 1644974 Upgrade to a paid membership 90105 to unlock all instructions 1423
- 3001405 Upgrade to a paid membership 41078 to unlock all instructions 10794
- 2902162 Upgrade to a paid membership 32408 to unlock all instructions 70353
- 8601428 Upgrade to a paid membership 1547 to unlock all instructions 55613
- 168352 Upgrade to a paid membership 60456 to unlock all instructions 39569
- 2962353 Upgrade to a paid membership 57423 to unlock all instructions 29556
- 4830422 Upgrade to a paid membership 26617 to unlock all instructions 57756
- 3661244 Upgrade to a paid membership 77459 to unlock all instructions 1026
- 22835 Upgrade to a paid membership 40320 to unlock all instructions 33868
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 3395924 Upgrade to a paid membership 43399 to unlock all instructions 49085
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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.
- 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 bowl.
- After soup has simmered, add flour mixture. Cook stirring constantly for 5-7 minutes until thickened.
- Remove from heat and stir in cheeses until smooth. Season with salt and pepper.
- Stir steamed broccoli into soup.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 352
- Total Fat
- 23g
- Saturated Fat
- 14g
- Trans Fat
- 0g
- Cholesterol
- 66mg
- Sodium
- 861mg
- Total Carbohydrates
- 22g
- Fiber
- 2g
- Sugar
- 8g
- Protein
- 16g
- WW Freestyle
- 13