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Caldo de Queso (mexican cheese and potato soup)
author
Maricruz Avalos Flores
2
Caldo de Queso is a delicious potato and cheese soup typical from the state of Sonora, in Mexico. A warm and comforting dish, perfect for a quick weeknight meal
prep
15
minutes
minutes
cook
38
minutes
minutes
resting time
5
minutes
minutes
total
58
minutes
minutes
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Ingredients
▢
200
gr
(3/4 cup) fresh cheese —queso fresco
(cut in cubes)
▢
680
gr
(1.5 lb) potatoes
(cut into cubes of 2cm/0.8")
▢
1-2
Green chillies
(Anaheim, California, Poblano, italian, etc.)
▢
200
gr
(1 cup) Tomatos
(diced)
▢
50
gr
(2/3 cup) onions
(finely sliced)
▢
chicken broth or hot water
▢
120
ml
(1/2 cup) whole milk
▢
1
garlic clove
(finely chopped)
▢
1
tsp
oregano
▢
3-4
sprigs
cilantro
▢
3
tbsp
oil
(olive oil, canola oil, etc.)
▢
salt and pepper
Instructions
Wash throughly the green chilli peppers, roast them with the technique you prefer (in the oven, directly on the stove’s fire or on a comal or pan).
Put them in a plastic bag or container and then wrap them in a kitchen cloth. Let them sit for 10-15 minutes.
Remove the skin from the peppers, cut them in half, remove all the seeds and remove the veins. Cut them into strips and set aside.
In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 4 minutes over low heat until transparent and tender.
Add the garlic and sauté for a minute stirring constantly to release its aroma.
Add the tomato and cook, stirring from time to time for about 5 minutes or until the tomato has released its juices and you’ll have a thick sauce.
Pour the broth, add the cilantro and season with salt and pepper (READ NOTES). Raise the heat and bring to a boil. Let everything simmer for 1 minute.
Add the potatoes and cover the pan. Cook until the potatoes are tender (about 25 minutes).
Uncover the pan and add the chillies and milk. Mix carefully and let the potato soup cook for 2 minutes.
Turn off the heat and immediately add the cheese. Mix and let stand 5 minutes before serving
Notes
When seasoning the broth, take into account the type of cheese you going to add. If it is a very salty cheese, do not add too much salt to the soup.
If you don’t like the onion and tomato pieces in the broth you can blend them together with the garlic and fry this sauce with a little oil.
You can finely chop the cilantro and add it when you add the chillies if you prefer.
If you want to speed up the prep times, you can also use a can of roasted poblano peppers cut into strips.
Nutrition Information
Serving:
1
serving
|
Calories:
829
kcal
|
Carbohydrates:
76
g
|
Protein:
28
g
|
Fat:
47
g
|
Saturated Fat:
16
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
20
g
|
Trans Fat:
1
g
|
Cholesterol:
76
mg
|
Sodium:
3278
mg
|
Potassium:
1963
mg
|
Fiber:
11
g
|
Sugar:
13
g
|
Vitamin A:
1989
IU
|
Vitamin C:
89
mg
|
Calcium:
721
mg
|
Iron:
4
mg
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