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

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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.

Table of Contents

1 🧀 Ingredients
2 🥣 Instructions
3 To Use Queso Panela
4 🍲 More Mexican Soups
5 😋 Hungry For More?
6 Caldo de Queso

🧀 Ingredients

Potatoes – These are russet potatoes that are peeled and diced. Swap out for red potatoes or yukon gold 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 broth and milk. Or swap out completely for heavy cream.

For a creamier consistency, use crème fraîche.

Garlic and tomatoes are optional. Some recipes include them.

🥣 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.

Or a milder (not as spicy) soup, use a can of green chilies.

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.

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.

🍲 More Mexican Soups

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. iBuen Provecho!

😋 Hungry For More?

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5 from 45 votes (40 ratings without comment)