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Queso Blanco Potato Soup

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people


  • 2 Tablespoons oil
  • 1 cup frozen soup seasoning mix or 1/3 cup diced each onion, bell pepper, and celery
  • 1/4 cup all-purpose flour
  • 8 cups cubed russet potatoes
  • 4 cups low sodium chicken broth
  • 2 cups milk
  • 8 oz Queso Blanco processed cheese cubed
  • Salt and pepper to taste


  1. Heat the oil in a heavy bottomed pot

  2. Add the onion, bell pepper, and celery and cook for five minutes or until softened

  3. Sprinkle with the flour and whisk to mix. Cook for one to two minutes

  4. Slowly whisk in the chicken broth

  5. Add the potatoes, bring to a boil, reduce heat, and simmer for 15 minutes or until the potatoes are tender

  6. Pour in the milk and add the cheese. Cook on low until heated through

  7. Season to taste with salt and pepper