Caldo de Papa Con Queso

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

Cook Time 30

Total Time 45

Servings Servings

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

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.

I prefer using the Mexican cheese panela or fresco because it doesn't melt. It does get nice and soft and is delicious!