Caldo De Queso Con Papas (Cheese soup & potatoes)

Caldo De Queso Con Papas is a traditional soup from the northern states in Mexico. It’s a delicious & healthy soup with chunks of potatoes and queso fresco.

A close up image of a bowl of Mexican soup of queso fresco and potatos

This was one of my mom’s favorite soups to make! It’s a traditional dish from the state of Sonora where I was born and it’s now gaining popularity throughout Mexico and some parts of the United States.

It is truly delicious and I hope you get to make this Caldo De Queso Con Papas! Join me to see our family’s traditional recipe:

3 bowls of caldo de queso con papas

Ingredients

Here are a few notes on the ingredients used for this Caldo De Queso Con Papas:

  • Queso Fresco – This cheese does not melt and should stay in chunks for the most part.
  • Potatoes – I prefer Yukon potatoes for this soup but you can use any potato you like.
  • Roasted Anaheim peppers – Follow the link to see how I roast the chiles
  • Milk – Make sure it’s warm so that it doesn’t curd when added to the hot broth. The milk is what gives that creamy consistency you see on the photos. I use 2% milk but you’re more than welcome to use your preferred milk (even almond & coconut milk will do!)
  • The other ingredients are, tomatoes, onions, garlic, cilantro, chicken bullion powder (or cubed) and salt & pepper to taste.

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Ingredients: queso fresco, potatoes, onions, chile verde, tomato, milk and spices.

How To Make Caldo De Queso Con Papas

  • 1: Heat 2 tablespoons of the oil in a medium or large pot. Add the onions and saute over medium heat about 5 minutes. After that add the garlic and cook for 1 minute. 
  • 2: Then the tomato and cook for 5 minutes or until they’re soft. 
  • 3: Add the potatoes, salt, pepper and oregano. Mix well and cook for 3 to 4 minutes. 
Medium saucepan with ingredients for Caldo De Queso
  • 4: Then the water, chicken bullion and cilantro. Cover the pot with a lid and cook until the potatoes are cooked through. About 25 to 30 minutes. 
  • 5: When the potatoes are ready, add the chile strips and cook for 5 minutes.
  • 6: Add the warm milk (see notes below)
Step by step instructions on how to cook the caldo in a pot
  • 7: Then the cubed cheese and cook for about 5 minutes
  • 8: Remove the cilantro and taste for salt & pepper to see if it needs more. 
A saucepan with caldo de queso while we add the cheese and remove the cilantro

Serve warm with tortillas and enjoy!

A bowl of soup with a spoon filled with with cheese & potatos

Did you make this Caldo De Queso Con Papas?!? I’d love to know how it turned out! leave a comment and a rating below? thank you!

A white bowl filled with Caldo De Queso

Caldo De Queso Con Papas (Cheese & potato Soup)

Servings 6 people
Ana Frias
5 from 14 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
This dreamy and creamy Caldo De Queso Con Papas is utterly divine! Soft potatoes swimming in a glorious milky stock and flavorful seasoning. Easy to make and totally delicious.
6 people

Ingredients
  

  • 3 Roasted Anaheim peppers (aka california peppers) or 2 large poblano peppers if you can't find anaheim peppers
  • 2 tablespoons avocado, grapeseed or canola oil
  • 1/2 small onion Sliced
  • 2 garlic cloves peeled & finely chopped
  • 3 Roma tomatoes cut in small chunks
  • 3 white Yukon potatoes cut into 1 inch chunks
  • 1/2 teaspoon Kosher salt Add more to taste
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon oregano
  • 6 cups water warm
  • 1 teaspoon chicken bullion powder or 1 cube
  • a small bunch of cilantro Tied up so that it's easy to remove later (see the notes section)
  • 1 cup 2% milk warm
  • 12 oz queso fresco or queso panela cut into 1 inch chunks

Instructions
 

  • Heat 2 tablespoons of the oil in a medium or large pot. Add the onions and saute over medium heat about 4 to 5 minutes.
  • Add the garlic and cook for 1 minute.
  • Add the tomato and cook for 4 minutes or until they're soft.
  • Add the potatoes and salt, pepper and oregano. Mix well and cook for 3 minutes.
  • Add the water, chicken bullion and cilantro. Cover the pot with a lid and cook until the potatoes are cooked through. About 25 to 30 minutes.
  • When the potatoes are ready, add the chile strips and cook for 3 minutes. Add the warm milk (see the notes section #1) and the cheese.
  • Cook for about 5 minutes and remove the bunch of cilantro (see the notes section #2). Taste for salt & pepper to see if it needs more.
  • Serve warm and enjoy!

*Ana’s Notes:

#1Milk – Make sure it’s warm so that it doesn’t curd when added to the hot broth. The milk is what gives that creamy consistency you see on the photos. I use 2% milk but you’re more than welcome to use your preferred milk (even almond & coconut milk will do!)
#2 – If you want to keep the cilantro in the soup, just chop it up instead of adding it in tied in a bunch. 
Additional notes:
  • Queso Fresco – This cheese does not melt and should stay in chunks for the most part.
  • Potatoes – I prefer Yukon potatoes for this soup but you can use any potato you like.
  • Roasted Anaheim peppers – Follow the link to see how I roast the chiles

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Serving: 1bowl | Sodium: 658mg | Calcium: 34mg | Vitamin C: 128mg | Vitamin A: 59IU | Sugar: 4g | Fiber: 3g | Potassium: 631mg | Cholesterol: 45mg | Calories: 242kcal | Saturated Fat: 7g | Fat: 11g | Protein: 15g | Carbohydrates: 20g | Iron: 5mg

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

A white bowl filled with Caldo De Queso

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23 Comments

  1. My coworker made this for me, its so good! Would this taste good with chicken? I want to make it for my husband but he’s very carnivorous!

    1. Hi Leena! Wow you have such a nice coworker! I wish I had that lol! But I’m very happy to hear that you liked this Caldo De Queso. You can definitely add chicken to it! If you’re adding it already cooked (I recommend shredded rotisserie) or you can cook the chicken in water with onions, garlic, celery, salt, pepper and oregano. Cook until chicken is cooked through. Then proceed to make this soup following the recipe. Add the shredded chicken (or chunks) at the end.

      Please let me know how it turns out! I may do it next time hehe! Thanks so much for the question and stopping by. XO, Ana

  2. 5 stars
    This soup is exactly like the one I had at a restaurant and I couldn’t stop ordering it! I decided to figure out how to make it instead of spending $10 a bowl to quench my craving!
    Superb, incredible and I am so happy I stumbled across this fantastic recipe! Thank you for sharing!

  3. 5 stars
    I’m from Sonora Mexico and I fully approve this recipe. This Is a dish that’s close to my heart. This incredible soup taste like home to me. It reminds me of my culture my family and is an all-around comfort food. It’s truly an amazing recipe thank you for sharing it.

  4. 5 stars
    I do not even know how I ended up here, but this recipe for Caldo De Queso was very good.
    I don’t know who you are but definitely you’re going to a famous blogger if you are not already
    😉 Cheers!

  5. 5 stars
    Love this soup. Once the chiles are roasted, the soup comes together pretty quickly, and it reheats nicely. It was perfect on a cold, rainy night. This soup will go into our regular rotation of wintertime recipes.

  6. 5 stars
    Thank you so much I used to try to follow a recipe on YouTube but it was in Spanish LOL loved your recipe it came out perfect

  7. Excellent website. Plenty of useful information here. I am sending it to a few friends ans also sharing in delicious. And certainly, thanks for your sweat!