Caldo De Queso Con Papas (Cheese & Potato Soup)
User Reviews
5
Caldo De Queso Con Papas (Cheese & Potato Soup)
Description
Caldo De Queso Con Papas (Cheese & Potato Soup) features roasted peppers, soft Yukon Gold potatoes, and fresh queso fresco in a savory broth flavored with onion, garlic, tomato, and a mix of mild spices. The preparation starts with sautéing aromatics followed by simmering potatoes until tender. Roasted Anaheim or poblano peppers add mild heat and depth. Warm milk is stirred in to achieve a creamy consistency while keeping the broth light, and the queso fresco is added at the end to maintain its cubed appearance instead of melting. The tied cilantro bouquet infuses subtle herbal notes and is removed before serving.
The flavor profile is gentle and comforting with an interplay of creamy and brothy elements. Texturally, the soft potatoes contrast with the slightly firm but fresh cheese cubes, while the roasted peppers contribute a smoky warmth. This soup is well suited for a light lunch or starter, pairing nicely with warm tortillas or crusty bread.
When serving, taste and adjust salt and pepper. Keep the milk warm before adding to prevent curdling and remove cilantro once infused. You can substitute peppers if Anaheim are unavailable and adjust milk types based on preference. The soup keeps well refrigerated for a few days.
Ingredients
- 3 Anaheim pepper or 2 large poblano peppers if you can't find anaheim peppers, roasted
- 2 tablespoons avocado
- 2 tablespoons grapeseed oil
- 2 tablespoons canola oil
- ½ onion Sliced, small
- 2 garlic peeled & finely chopped, cloves
- 3 Roma tomato cut in small chunks
- 3 Yukon Gold potato cut into 1 inch chunks, white
- ½ teaspoon kosher salt Add more to taste
- ½ teaspoon black pepper
- ⅛ teaspoon oregano
- 6 cups water warm
- 1 teaspoon chicken bouillon powder or 1 cube
- cilantro Tied up so that it's easy to remove later (see the notes section, small bunch
- 1 cup milk warm, 2%
- 12 oz queso fresco cut into 1 inch chunks, or queso panela
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
- Use warm milk to prevent curdling when added to hot broth.
- Remove the tied cilantro bunch before serving to avoid overpowering flavor; alternatively, chop cilantro finely if you wish to leave it in.
- Queso fresco does not melt, so it retains its cubed shape in the soup.
- Yukon Gold potatoes are preferred but other potato types can be used.
- Roast the Anaheim peppers before adding to deepen the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 242kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 15g | 30% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 45mg | 15% |
| Sodium | 658mg | 27% |
| Potassium | 631mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 128mg | 142% |
| Calcium | 34mg | 3% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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