Caldo de Papa Con Queso
This easy potato soup comes together fairly quickly. Add in your favorite vegetables and cheese!
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!