This easy potato soup comes together fairly quickly. Add in your favorite vegetables and cheese!
Course Caldo, Main Course, Soup
Cuisine Mexican
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 6Servings
Ingredients
Ingredients
2tablespoonsof oil
1/2cuponiondiced
2clovesof garlicminced
Salt and pepperto taste
2poundspotatoes, white or yellowpeeled, washed and slice into 1 inch chunks
2tablespoonsof butter
2large roma tomatodiced
2roasted poblanosdiced
1cupcorn
4cupschicken or vegetable broth
2cupsmilk
1teaspoonparsleychopped fine
12ouncesqueso 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!