Mexican cuisine · Soups & Stews

Caldo de Queso

A Sonoran soup of potato cubes and roasted chile strips in milky broth, with fresh cheese melting through it.

Ingredients · for 4 servings

• 700 g waxy potatoes
• 3 Anaheim chiles (or 2 green bell peppers)
• 3 tomatoes
• 1 white onion
• 3 garlic cloves
• 800 ml vegetable broth
• 400 ml whole milk
• 250 g queso fresco (or young Gouda)
• 2 tbsp oil
• 1 bunch cilantro
• Salt, pepper

Instructions

1. Char the Anaheim chiles black all over, let them sweat covered for 10 min., then peel, seed and cut into finger-wide strips.
2. Peel the potatoes and cut into 2 cm cubes, finely chop the onion and garlic, and dice the tomatoes.
3. Sauté the onion and garlic in the oil for 4 min., until translucent, add the tomatoes and cook down for 5 min., until they fall apart.
4. Add the potatoes and chile strips, pour in the vegetable broth and cook for 15 min., until the potatoes are just tender.
5. Stir in the milk and just heat the soup through – from now on it must not boil, or it will curdle.
6. Dice the cheese, add to the hot soup, let it sit for 2 min. until softened, season with salt and pepper and serve with cilantro.