Potato soup with Mexican flavors. Caldo (soup) is in high demand with the chilly temperatures. At this moment I am coming to you from California. I am preparing a big pot of caldo de pollo(chicken soup) for my sister and her family. It feeds my soul to be able to cook for others.
I have been preparing this recipe for potato soup for a few years now. The base is the same, but like to switch out some of the ingredients. For today’s version, I added some crisp corn to the mix of poblanos, tomatoes and potatoes.
The video version only reflects half of the ingredients from the written recipe at the end.
If you want to prepare this potato soup extra cheesy it’s very easy. Choose an extra melty cheese, like Chihuahua, Oaxaca or Jack. Add some shredded cheese to the bottom of the bowl. Ladle the hot soup over the cheese! Delicious!
In the original recipe I added some corn! Adds a nice pop when you are enjoying the soup.
Caldo de Papa Con Queso
Ingredients
Ingredients
- 2 tablespoons of oil
- 2 tablespoons of unsalted butter
- 1/2 cup onion diced
- 2 cloves of garlic minced
- Salt and pepper to taste
- 2 pounds potatoes, white or yellow peeled, washed and slice into 1 inch chunks
- 2 large Roma tomato, diced or combine 1 tomato diced with 1 c of a tomato-based salsa
- 2 roasted poblanos diced
- 1 cup corn, optional
- 4 cups chicken or vegetable broth
- 2 cups milk
- 1 tsp. parsley, optional chopped fine
- 12 ounces queso fresco or panela cubed
Garnish
- Avocado
- cilantro
- Hot Sauce
Instructions
Directions
- Heat the oil and butter in a large pot to medium heat. Add the onion and garlic. Sauté for 3 minutes. Add the potatoes, season lightly with salt and pepper, Cook for 3 minutes. Stir now and then.
- Mix in the tomato (and salsa if using) to the pot. Cook for 3 minutes. Mix in the poblano, broth and the milk. If using corn, stir that it now. Continue cooking at a light simmer until the potatoes are fork tender. Taste for salt. In the original recipe I mixed in some finely chopped parsley. It's optional.
- To serve, add the queso directly into the warm soup or add some to the bottom of the bowl. Ladle in some hot soup. Serve as is or garnish with cilantro and avocado.
Notes
Reader Interactions
Comments
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This soup is going to cook soon in my kitchen, love the ingredient.
Thank You Barbara!
I’m going to have to try this caldo! Looks delicious!
Thank you!
When do you add the roasted poblano Chile’s?
Hi Araceli, the poblanos and corn go in with the tomatoes. I made the correction on the recipe. Thank you for bringing it to my attention.
I made this today and it was delicious. Thanks
Thank you for the feedback Araceli!
I’m making this today! You are such an inspiration with quality meals that I have loved for years. My nana would be proud. Thank you always!
Thank You Yolanda!