Recipes / Lunch

Queso Soup with Broccoli and Potato - Lunch Version

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Queso Soup with Broccoli and Potato - Lunch Version

Kim
The Cook
6 Servings
15 Ingredients
6 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.

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6 Servings
15 Ingredients
6 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, Whole Wheat
  • 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

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Supplies

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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?

  1. Heat butter over medium heat in a large, lidded pot.
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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.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Categories

traditional, fall, winter, spring, summer, egg-free, nut-free, real-food, soup/stew/chili, soy-free, fish-free, shellfish-free

Categories

traditional, fall, winter, spring, summer, egg-free, nut-free, real-food, soup/stew/chili, soy-free, fish-free, shellfish-free

6 Comments

Join the discussion

  1. 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.

    1. 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.

    1. 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.

    1. 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.