Steps to Make Homemade T's Queso Blanco Potato Soup

Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, t's queso blanco potato soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

T's Queso Blanco Potato Soup is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. T's Queso Blanco Potato Soup is something that I’ve loved my entire life.

Tropical Queso Blanco is the cheese we used in this delicious Potato and Tomato soup and the reason why is because is a brand and product that my family enjoys for many years. If you haven't tried Tropical Queso Blanco, you are missing out! The creamy, mild tasting white cheese is very popular. All Reviews for Instant Pot® Queso Blanco.

To get started with this particular recipe, we must prepare a few ingredients. You can cook t's queso blanco potato soup using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make T's Queso Blanco Potato Soup:

1. Get 2 cups Russet potatoes diced small (1/2 " cubes)
2. Get 1/2 cup diced Vidalia onion
3. Take 1/3 cup diced carrot
4. Make ready 2 cups whole milk
5. Make ready 4 oz. Velveeta Queso Blanco cheese (6-10 1" cubes)
6. Make ready 1/2 tsp. Cayan Pepper (more or less to heat preference)
7. Prepare 1 tbsp. Butter (NOT margarine)
8. Make ready 1/2 tsp. Parsley
9. Make ready salt and pepper to taste

TOSTITOS® Queso Blanco Dip blends creamy Monterey Jack cheese with spicy jalapeños and mild red bell peppers for the perfect medium heat. Milk, Cheese Cultures, Salt, Enzymes), Canola and/or Sunflower Oil, Modified Corn Starch, Red Bell Peppers, Maltodextrin (made from Corn and Potato). [Keh-so Blan-co]A moist, crumbly cheese that becomes creamy when it is heated. The cheese is very versatile so you can use to crumble over you favorite Mexican dish or even fry it on your comal. This cheese has really gone main stream in the U.

Instructions to make T's Queso Blanco Potato Soup:

1. Place diced potatoes and onion in 3 qt. pan, cover with 2 1/2 cups of salted water, boil (covered) until potatoes begin to soften and about half of the water has evaporated. At this point you can either mash your potatoes (or not) depending on how you like your soup. I prefer chunky so I lightly mash them with a slotted spoon, letting small chunks remain.
2. Next, add milk, butter and carrots and bring to a simmering boil, reduce heat and let it have a little time to "marry the ingredients", stirring often. After an hour or so, add the Queso Blanco and Cayan Pepper and let this simmer for a while on low heat. Keep stirring so cheese doesn't stick to the bottom of the pan.
3. It's ready after a couple of hours, but if you really enjoy your food like I do, you'll refrigerate it overnight - it's much better the next day (or 2!!!) Remember, this is COMFORT FOOD…meant to be savored. If you're in a hurry - open a can and use the microwave!
4. When serving, garnish with your favorite - I prefer something called 'Potato Slayer' I found at Wal Mart (so you should be able to find it).

The cheese is very versatile so you can use to crumble over you favorite Mexican dish or even fry it on your comal. This cheese has really gone main stream in the U. S. and can now be found in many neighborhood grocery. A thick and creamy baked potato soup is ideal for cold winter days. Pile on your favorite baked potato toppings: bacon, Cheddar cheese, and sliced Recipe: Queso Potato Chowder.

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