Caldo De Queso Con Papas (Cheese & Potato Soup)

One bowl with caldo de queso con papas on a table.

Caldo De Queso Con Papas (Cheese & Potato Soup)

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.

Course Side Dish, Soup

Cuisine Mexican

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 242kcal

Author Ana Frias

Ingredients

3 Roasted Anaheim peppers or 2 large poblano peppers if you can't find anaheim peppers
2 tablespoons avocado, grapeseed or canola oil
½ 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
½ teaspoon Kosher salt Add more to taste
½ teaspoon black pepper
⅛ 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).
When the soup is ready, it'll be creamy but still brothy. The vegetables will be soft and the fresh cheese won't melt so it'll maintain the cubed form. It's always good to taste it to see if it needs more salt and pepper. Adjust if needed.
Serve warm and enjoy!

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

Nutrition