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Home » Recipes » Soups » Caldo de Queso

Caldo de Queso

Last Updated August 4, 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!
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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!

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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 34 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.

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iBienvenidos! I'm Maggie. Welcome to my blog! My passion is authentic Mexican food and traveling throughout Mexico to bring you the very BEST in culture and cuisine.

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