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    Posted In: Main Entrees, Soups
    October 31, 2021 — by Julie — Leave a Comment

    Home » Delish » Main Entrees » Caldo De Queso (Cheese and Potato Soup)

    Caldo De Queso (Cheese and Potato Soup)

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    This caldo de queso is a hearty soup made with cheese, potatoes, and veggies. It’s sweet, spicy, salty, and absolutely delicious. A Mexican classic soup that’s perfect for a busy weeknight meal.

    caldo de queso in a large white dutch oven with a ladle.

    If you enjoy Mexican soup recipes like this sopa de fideo, then you will definitely love this caldo de queso.

    Why I Love This Recipe

    • It’s very economical and it feeds a crowd! It only requires a handful of ingredients and cooks in under 30 minutes.
    • Packed with flavor, the sweet corn adds sweetness while the chili powder and roasted poblano pepper adds heat and texture.
    • The queso fresco gets nice and soft and it’s what makes this soup extra comforting and delicious.
    • Makes the best leftovers. Place the soup in an air-tight container and refrigerate for up to 3 days. Let the soup cool completely before refrigerating.

    Ingredient Notes

    Queso Fresco – A soft moist cheese that can be found in the dairy section of your local supermarket.

    Corn – While corn isn’t traditional in caldo de queso, I like to add it because I love sweet corn! Feel free to omit it if you want to make it more authentic.

    ingredients, potatoes, tomatoes, onion, garlic, pepper, chicken bouillon paste, cheese, milk, spices, corn.

    Top Tips

    • If you want it extra spicy, add some fresh jalapeno peppers or green chilies.
    • Although this soup isn’t thick, feel free to use heavy cream instead of milk to make it creamier.
    • Make sure you use hot milk so it doesn’t curdle.
    • Not a fan of potatoes? Use pasta noodles instead.
    • If you don’t have chicken bouillon paste or powder, use chicken stock.
    cheese and potato soup (caldo de queso) in a large white pot.

    What Type Of Potatoes Should I Use?

    I used russet potatoes but you can use any type you have on hand. Red potatoes or Yukon gold potatoes work perfectly.

    What Can I Serve This Caldo De Queso With?

    I usually serve it on its own but you can, of course, serve it with crusty bread or a side of cilantro lime rice. Some fresh cilantro, a dash of hot sauce, and some fresh lime go great with this as well.

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!

    caldo de queso in a large white dutch oven with a ladle.

    Caldo De Queso

    Print Recipe Pin Recipe
    Course: Entree
    Cuisine: Mexican
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 8
    Calories: 259kcal
    Author: Julie Maestre
    This caldo de queso is a hearty soup made with cheese, potatoes, and veggies. It's sweet, spicy, salty, and absolutely delicious.

    Ingredients

    • 20 ounces queso fresco cubed
    • 1 onion finely diced
    • 2 garlic cloves finely minced
    • 3 tomatoes diced
    • 1 poblano pepper roasted and roughly chopped
    • 1/2 cup corn
    • 2 potatoes cubed
    • 1 tsp oregano
    • 1 bay leaf
    • 6 cups water
    • 1/2 tbsp chicken bouillon paste or powder
    • 1 cup hot milk
    • Oil
    • 1/2 tsp chili powder optional
    • Salt and pepper to taste

    Instructions

    • Add oil to a large pot and heat over medium-high heat.
    • Add the onions and tomatoes and cook for 3 minutes.
    • Stir in the garlic, chili powder, oregano, and bay leaf. Season with salt and pepper. Cook for 30 seconds.
    • Add the potatoes, chicken bouillon, water, and cover. Cook for 20 minutes or until the potatoes are fork-tender.
    • Stir in the hot milk, corn, and peppers. Season generously with salt and pepper. Cook for 2 minutes.
    • Garnish with fresh cilantro, if desired and enjoy!

    Notes

    • If you want it extra spicy, add some fresh jalapeno peppers or green chilies.
    • Although this soup isn’t thick, feel free to use heavy cream instead of milk to make it creamier.
    • Make sure you use hot milk so it doesn’t curdle.
    • Not a fan of potatoes? Use pasta noodles instead.
    • If you don’t have chicken bouillon paste or powder, use chicken stock.

    Nutrition

    Calories: 259kcal | Carbohydrates: 10g | Protein: 15g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 560mg | Potassium: 317mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1128IU | Vitamin C: 20mg | Calcium: 456mg | Iron: 1mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Filed Under: Main Entrees, Soups

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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