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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.
- 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.
- 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.
- 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.
- 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.
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?
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Caldo de Queso
- 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
- 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!