• Skip to primary navigation
  • Skip to main content
Mamá Maggie's Kitchen
  • Recipes
    • Appetizers
    • Beef
    • Breakfast
    • Chicken
    • Desserts
    • Drinks
    • Pork
    • Seafood
    • Side Dishes
    • Soups
    • Vegetarian
    • Healthy
    • Mexican
    • Holiday Recipes
    • Learn
  • Cookbooks
  • Shop
  • Courses
    • Tamales
menu icon
go to homepage
  • Home
  • Recipes
  • Cookbooks
  • Courses
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Cookbooks
    • Courses
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Soups » Caldo de Queso

    Caldo de Queso

    Last Updated November 9, 2022. Originally Posted August 4, 2022 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Caldo de Queso (Mexican Cheese and Potato Soup) is a creamy and hearty dinner recipe. Budget-friendly and loaded with flavor. It’s a bowl of pure comfort food!
    Jump to Recipe Print Recipe
    Caldo de Queso served in a bowl and topped with a cilantro leaf.
    Caldo de Queso served in a bowl and topped with a cilantro leaf.

    Caldo de Queso is a Mexican cheese and potato soup that’s SO good!

    This traditional soup is from the northern states of Mexico. However, it originated in the State of Sonora.

    Whenever you have leftover roasted poblano peppers, remember this recipe.

    Hearty, delicious, and ready in under 30 minutes.

    Ingredients

    The ingredients needed to make Mexican potato and cheese soup labeled and laid out on a wooden surface.
    • Potatoes – These are russet potatoes that are peeled and diced. Swap out for red potatoes.
    • Queso Fresco is crumbly and perfect for this dish. Some people use queso panela. See recipe card, if using. Queso Cotija is too salty and not a good substitute.
    • Roasted Poblano Pepper – For a less spicy version use a can of green chile or anaheim pepper chile.
    • Frozen Corn is what you see here, or drain a can of corn for this recipe.
    • Onion – White onion, yellow, red onion, etc. Whatever you prefer is fine.
    • Milk – We are using whole milk, but you can also use low fat milk too.
    • Olive Oil or vegetable oil work well here.
    • Corn Starch + Water – This will act to thicken the soup.

    Don’t have enough milk? No problemo. Use a mixture of chicken stock and milk.

    For a creamier consistency, use crème fraîche.

    Instructions

    A collage showing how to make caldo de queso in a stock pot.
    • Heat oil over medium heat and add potatoes. Cook for 5 minutes.
    • Add the onion and roasted poblano pepper.
    • Cook for 1 minute before adding the queso fresco and milk.

    Here is how to roast a poblano pepper. Making this soup is a great way to use up leftover poblano peppers.

    We love poblano peppers in Northern Mexico.

    You’ll see many recipes that use poblanos like Bistec Ranchero, Queso con Chile, and Rajas con Crema.

    A stock pot with caldo de queso and a wooden cooking spoon.
    • Add the frozen sweet corn.
    • Stir to combine.

    Save yourself time and use frozen corn or a drained can of corn. It will make cooking a lot easier than fresh corn.

    Corn is one of the main ingredients in this recipe, but you can omit if you like.

    Taste for salt. Add more salt or chicken bouillon if needed.

    A hand pouring a corn starch and water mixture into a large stock pot.
    • Dilute the cornstarch with water.
    • Pour the mixture into the pot.
    • Cook for 8 minutes.

    Check with a fork for soft potatoes. Once the potatoes are ready, your Mexican potato soup is ready.

    See what an easy recipe this is!

    The original recipe does not have bacon, but crumbled bacon goes great in this soup.

    To Use Queso Panela

    If using queso panela, dice into cubes of cheese. Cook the soup as instructed. Once it’s ready, turn heat off. Add the cheese. Let sit for 3 minutes. Serve.

    Caldo de Queso served in a bowl and topped with a cilantro leaf.

    You gotta save this Caldo de Queso recipe for later!

    Warm, cozy, and soothing. Serve this lovely dish with warm flour tortillas or bolillo bread. Buen Provecho!

    HUNGRY FOR MORE?

    Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter, YouTube for my latest recipes and videos.

    Did you make this recipe? Please rate the recipe below!

    Caldo de Queso served in a bowl and topped with a cilantro leaf.

    Caldo de Queso

    Caldo de Queso (Mexican Cheese and Potato Soup) is a creamy and hearty dinner recipe. Budget-friendly and loaded with flavor. It’s a bowl of pure comfort food!
    5 from 44 votes
    Print Pin Rate
    Course: Lunch or Dinner
    Cuisine: Mexican
    Prep Time: 7 minutes
    Cook Time: 21 minutes
    Total Time: 28 minutes
    Servings: 4 people
    Calories: 241kcal
    Author: Maggie Unzueta

    Ingredients

    • 1 tbsp olive oil
    • 2 potatoes peeled and diced
    • 2 roasted poblano peppers seeds and stem removed, diced
    • 1/4 onion diced
    • 1 10-ounce queso fresco crumbled
    • 4 cups milk
    • 1 cup frozen corn
    • 1 tbsp corn starch
    • 4 tbsp water

    Instructions

    • Heat the olive oil in a stock pot.
    • Add the potatoes and cook for 4-5 minutes.
    • Stir frequently.
    • Add the roasted poblano peppers and onion.
    • Cook for 1 minute.
    • Add the queso fresco and milk.
    • Cook for 5 minutes.
    • With your cooking spoon, scrape the bottom of the pan to release any bits.
    • Add the frozen corn.
    • Dilute the corn starch with the water.
    • Add the corn starch mixture.
    • Reduce heat and simmer for 8 minutes.
    • Serve and enjoy!

    Notes

    Swap out frozen corn for fresh corn or a drained can of corn. 
    For a less spicy version, use a can of green chile or anaheim pepper. 
    If using panela cheese, cut into large cubes. Cook everything as directed, once the soup is ready. Turn off the heat and add cheese. Let sit for 3 minutes before serving. 
     

    Nutrition

    Calories: 241kcal | Carbohydrates: 26g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 100mg | Potassium: 602mg | Fiber: 2g | Sugar: 13g | Vitamin A: 619IU | Vitamin C: 51mg | Calcium: 311mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Mexican, Recipes, Soups, Vegetarian

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Jamie

      August 5, 2022 at 11:11 am

      5 stars
      Yum, this sounds amazing!! I might just have to try this for a party we’re having soon. Pinning this to try soon. 🙂

      Reply
      • Maggie Unzueta

        August 8, 2022 at 2:31 pm

        I’m sure it’ll be a hit!

        Reply
    2. Tara Pittman

      August 5, 2022 at 2:12 pm

      This sounds like a soup that my family would love. They do love queso.

      Reply
      • Maggie Unzueta

        August 8, 2022 at 2:31 pm

        My family loves it. Hope yours does too.

        Reply
    3. Kathy

      August 5, 2022 at 4:01 pm

      This looks so good. I’ll be saving this to try later. I can’t wait to try it out.

      Reply
      • Maggie Unzueta

        August 8, 2022 at 2:31 pm

        You’re going to love it.

        Reply
    4. Kim

      August 5, 2022 at 4:24 pm

      That sounds so good. Is it like corn/potato chowder? Great for the fall.

      Reply
      • Maggie Unzueta

        August 8, 2022 at 2:30 pm

        Pretty much. Just with roasted poblano peppers.

        Reply
    5. Chelsea

      August 5, 2022 at 9:18 pm

      That Mexican cheese and potato soup look so yummy. I’ll have to try it soon!

      Reply
      • Maggie Unzueta

        August 8, 2022 at 2:30 pm

        Thank you! I’m sure you’ll love it.

        Reply
    6. IceCreamnStickyFingers

      August 6, 2022 at 1:00 am

      5 stars
      Yum. This soup sounds delicious. I’ll have to make some. Is there any way to make it into a smaller batch? Or does it freeze well?

      Reply
      • Maggie Unzueta

        August 8, 2022 at 2:29 pm

        Yes, just move the bar in the recipe card to show a smaller serving and the ingredients will adjust.

        Reply
    7. Richelle Milar

      August 6, 2022 at 4:29 am

      Wow! This looks absolutely delicious and tasty! This is a really great recipe that I must try!

      Reply
      • Maggie Unzueta

        August 8, 2022 at 2:29 pm

        It so is. Hope you give this recipe a try.

        Reply
    8. Kelli A

      August 6, 2022 at 6:46 am

      5 stars
      This recipe sounds pretty good. I have never tried caldo de queso before, but it looks hearty and filling, I do generally love potato soups though!

      Reply
      • Maggie Unzueta

        August 8, 2022 at 12:36 pm

        Yes, hearty and filling. So good!

        Reply
    9. Beautiful Touches

      August 6, 2022 at 10:13 am

      This looks so delicious and creamy, I’d love to give it a try!

      Reply
      • Maggie Unzueta

        August 8, 2022 at 12:36 pm

        Creamy soups are the best!

        Reply
    10. Beth

      August 6, 2022 at 3:39 pm

      We eat a lot of soup in the winter, and this looks like one we’ll love!

      Reply
      • Maggie Unzueta

        August 8, 2022 at 12:36 pm

        Hope you try it out this winter. It’s a really yummy soup.

        Reply
    11. Catalina

      August 7, 2022 at 2:10 am

      5 stars
      I think this will be our new favorite family dish! I love the combo of corn and potatoes!

      Reply
      • Maggie Unzueta

        August 8, 2022 at 12:35 pm

        Yes, it’s a great combo.

        Reply
    12. Lynndee

      August 7, 2022 at 5:26 am

      I’ve never had this dish before. I did have arroz caldo. It looks good. I can’t wait to give it a try.

      Reply
      • Maggie Unzueta

        August 8, 2022 at 12:35 pm

        Thanks. Hope you try it!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Footer

    ↑ back to top

    About

    • About Maggie
    • Privacy Policy
    • Cookie Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • PR/ Advertise
    • Email maggie @ mamamaggieskitchen.com