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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Soups~Caldos » Caldo de Papa Con Queso (Potato Soup)

Caldo de Papa Con Queso (Potato Soup)

January 16, 202010 Comments

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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.

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!

Caldo de Papa Con Queso

This easy potato soup comes together fairly quickly. Add in your favorite vegetables and cheese!
5 from 2 votes
Print Pin Rate
Course: Caldo, Main Course, Soup
Cuisine: Mexican
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 6 Servings

Ingredients

Ingredients

  • 2 tablespoons of oil
  • 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 tablespoons of butter
  • 2 large roma tomato diced
  • 2 roasted poblanos diced
  • 1 cup corn
  • 4 cups chicken or vegetable broth
  • 2 cups milk
  • 1 teaspoon parsley chopped fine
  • 12 ounces queso fresco or panela cubed

Garnish

  • Avocado
  • cilantro
  • Hot Sauce

Instructions

Directions

  • Heat 2 tablespoons of oil in a large pot to medium heat. Add the onion and garlic.. Season lightly with salt and pepper. Saute for 3 minutes. On the back burner, combine the broth and milk in a sauce pan and heat on low.
  • To the pot of onions and garlic, add the potatoes and butter. Add a pinch of salt and saute for 5 minutes. Add in the tomatoes, poblano and corn and saute for a 3-5 minutes.
  • Mix in the warm broth and milk from sauce pan.. Bring up to a light simmer and cook until potatoes corn are cooked all the way through. Taste for salt. Mix in the parsley.
  • To serve, add some queso fresco or panela to the bottom of the bowl. Ladle in some hot soup. Garnish with cilantro and avocado. Yields 6 hearty servings.

Notes

I prefer using the Mexican cheese panela or fresco because it doesn’t melt. It does get nice and soft and is delicious!
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Soups~Caldos Tagged With: Caldo de Papa, Potato Soup, soups

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Reader Interactions

Comments

  1. Barbara Jaffuel-Worbs

    January 17, 2020 at 9:01 pm

    This soup is going to cook soon in my kitchen, love the ingredient.

    Reply
    • Sonia

      January 19, 2020 at 11:09 am

      Thank You Barbara!

      Reply
  2. Wild Rose Quilter

    January 18, 2020 at 3:33 pm

    I’m going to have to try this caldo! Looks delicious!

    Reply
    • Sonia

      January 19, 2020 at 11:10 am

      Thank you!

      Reply
  3. Araceli

    January 24, 2020 at 11:46 am

    When do you add the roasted poblano Chile’s?

    Reply
    • Sonia

      January 24, 2020 at 1:41 pm

      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.

      Reply
  4. Araceli

    January 24, 2020 at 1:44 pm

    I made this today and it was delicious. Thanks

    Reply
    • Sonia

      January 25, 2020 at 11:36 am

      Thank you for the feedback Araceli!

      Reply
  5. Yolanda Peralta

    January 25, 2020 at 2:10 pm

    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!

    Reply
    • Sonia

      January 25, 2020 at 2:15 pm

      Thank You Yolanda!

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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