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A white bowl filled with Caldo De Queso

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 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 people
Calories 242kcal
Author Ana Frias


  • 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
  • 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
  • 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


  • 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!


#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


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