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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
33
minutes
minutes
resting time
5
minutes
minutes
total
53
minutes
minutes
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Ingredients
Cups (US)
-
Metric
▢
¾
cup
queso panela or queso fresco
(cut in cubes)
▢
1 ½
lb
potatoes
(peeled and cut into 2cm/0.8" cubes)
▢
2
California or Anaheim chilies
(roasted, peeled and cut into strips)
▢
1 ⅓
cup
tomatoes
(diced)
▢
½
cup
onions
(finely sliced)
▢
4 ½
cups
hot water
(or chicken broth)
▢
½
cup
whole milk
(warm)
▢
1
garlic clove
(finely chopped)
▢
1
tsp
oregano
▢
cilantro
(a small bunch)
▢
3
Tbsp
oil
▢
salt and pepper
Instructions
In a medium stockpot, 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).
Bring the soup to a boil, then cook for 1 minute.
Add the potatoes and cover the pan. Cook until the potatoes are tender (about 20 minutes).
Uncover the pot and add the chillies and milk. Mix carefully and let the potato soup cook for 2 more minutes.
Turn off the heat and immediately add the cheese. Mix and let it sit 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
Calories:
675
kcal
|
Carbohydrates:
76
g
|
Protein:
19
g
|
Fat:
34
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
17
g
|
Trans Fat:
1
g
|
Cholesterol:
38
mg
|
Sodium:
584
mg
|
Potassium:
1884
mg
|
Fiber:
12
g
|
Sugar:
13
g
|
Vitamin A:
1320
IU
|
Vitamin C:
91
mg
|
Calcium:
407
mg
|
Iron:
4
mg
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