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
- 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
- Hot Sauce
- 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.