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!
Servings: 4 people
- 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.
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!
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.
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