Baby it's cold outside

Fall has officially arrived in VA, and I have to say that it is might chilly the past few days. Not that I'm complaining, because fall is my favorite season, it just kinda snuck up on us. I had two blankets on me last night, and I foresee a fire in our very near future :0) I love being cozy. In honor of the cooler weather I plan on making soup a few times a week. Tonight is the first night. I'm making yummy Queso-Broccoli Potato Chowder. How fatty delicious does that sound?!? Here's the recipe:

• 1/4 cup butter
• 1 cup finely chopped red bell pepper
• 1 cup finely chopped onion
• 3 poblano peppers, seeded and finely chopped
• 2 garlic cloves, minced
• 1/2 (20-oz.) package refrigerated Southwestern-style hash brown potatoes
• 1/4 teaspoon ground cumin
• 2 (14-oz.) cans low-sodium fat-free chicken broth
• 1/3 cup all-purpose flour
• 1 1/2 cups milk
• 1 cup half-and-half
• 1 cup (4 oz.) freshly shredded monterey jack cheese
• 1 cup (4 oz.) freshly shredded sharp Cheddar cheese
• 1 (12-oz.) package fresh broccoli florets

Preparation

• 1. Melt butter in a Dutch oven over medium-high heat; add bell pepper and next 3 ingredients, and sauté 4 to 5 minutes or until tender. Add potatoes and cumin, and sauté 5 minutes or until browned and tender. Gradually stir in broth, stirring to loosen particles from bottom of Dutch oven. Bring to a boil; cover, reduce heat to low, and simmer 25 minutes.
• 2. Whisk together flour and next 2 ingredients. Stir into potato mixture, and cook over medium heat, stirring constantly, 5 minutes or until thickened. Reduce heat to low.
• 3. Add cheeses, and cook, stirring constantly, until cheeses melt and mixture is thoroughly heated.
• 4. Place broccoli in a 1-qt. microwave-safe glass bowl. Cover tightly with plastic wrap; fold back a small edge to allow steam to escape. Microwave at HIGH 3 to 4 1/2 minutes or until broccoli is crisp-tender, stirring after 2 minutes. Drain and pat dry. Stir hot broccoli into chowder.