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Potato and Cheese Soup / Caldo De Papa y Queso
Recipes
Ingredients:
– 2 poblano chiles – charred, steamed, peeled, seeded and cut into strips
– 2 tablespoons olive oil
– 1 medium white onion, sliced thin
– 4 garlic cloves, minced
– 2 tomatoes, cored and cut into strips
– 4 cups vegetable broth
– ½ teaspoon salt
– 5 medium potatoes, peeled and diced into 1 ½ inch cubes
– 1 cup Real California whole milk
– 1 cup Real California queso fresco, cubed
– Fried corn chips (optional)
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Directions:
Prepare Poblano Chiles and set them to the side.
Heat olive oil in a heavy soup pot over medium high heat.
Sauté sliced onion and poblano chile strips stirring occasionally, for 5 minutes or until onions are limp and translucent.
Add in the garlic and tomato strips and continue to sauté for an additional 4 minutes.
Pour in broth and salt and bring to a boil. This will take 10 minutes.
Add in the diced potatoes and cook for 15 minutes or until potatoes are fork tender.
Lower the flame to medium low and pour in milk. Cook for an additional 5 minutes bringing mixture to a simmer.
Remove from flame.
Add a few queso fresco cubes to each bowl and top with hot soup. Then sprinkle more queso fresco cubes to the top of soup.
Optional: Serve with a side of fried corn chips.
Yields: 4 servings
Recipe and image created by Ericka Sanchez/@nibblesnfeasts and Nicole Presley/@presleyspantry for the CMAB
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.