CALDO DE QUESO CON PAPAS

This cozy and comforting Caldo de Queso con Papas is the ultimate Mexican cheese and potato soup, rich, creamy, and loaded with bold, roasted flavors. It features hearty chunks of potato, strips of roasted poblano peppers, and soft queso fresco simmered in a light tomato-based broth. Perfect for a chilly evening or when you’re craving something nostalgic and soul-warming, this traditional Sonoran dish is both simple and deeply satisfying.

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Loved this cheesy, cozy Caldo de Queso? You might also enjoy my rich and flavorful Caldo de Res another Mexican classic that warms you from the inside out!

WHY YOU'LL LOVE THIS RECIPE

• Authentic flavor: Roasted poblanos and queso fresco bring that unmistakable Sonoran essence.
• Easy weeknight dinner: Comes together with pantry staples in under an hour.
• Comfort food at its best: Creamy, cheesy, and hearty enough to be a full meal.
• Vegetarian-friendly option: Just skip the bouillon or use veggie bouillon instead.

INGREDIENTS YOU WILL NEED TO MAKE CALDO DE QUESO

• 2 tablespoons oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups water
• 2 large potatoes, peeled and diced
• 5 roma tomatoes, chopped
• ½ cup heavy cream
• ½ cup tomato sauce
• 1 ½ cups Mexican queso fresco, cut into cubes
• 3 poblano peppers, roasted, peeled, seeded, and cut into strips
• 1 tablespoon chicken bouillon
• 1 tablespoon tomato bouillon
• Salt and pepper, to taste

WHAT EACH INGREDIENT DOES

• Oil: Helps sauté the aromatics and builds the flavor base of the soup.
• Onion: Adds sweetness and depth once cooked, forming the savory foundation.
• Garlic: Enhances the overall flavor with a warm, aromatic punch.
• Water: Forms the broth and allows all the ingredients to meld together.
• Potatoes: Add heartiness and texture; they absorb the flavors beautifully as they cook.
• Roma Tomatoes: Give body and acidity to the broth, balancing the richness of the cream and cheese.
• Heavy Cream: Adds a luscious, velvety texture that makes the soup feel indulgent.
• Tomato Sauce: Intensifies the tomato flavor and adds a little color and richness to the broth.
• Queso Fresco: The star of the show—mild and crumbly, it softens in the soup without fully melting.
• Poblano Peppers: Provide a smoky, mild heat and earthy flavor that define this regional dish.
• Chicken Bouillon: Boosts the umami and richness of the broth.
• Tomato Bouillon: Adds another layer of tomato flavor and subtle seasoning.
• Salt and Pepper: Finish the dish by enhancing and balancing all the flavors.

TIPS AND TRICKS FOR SUCCESS

• Don’t overcook the cheese: Queso fresco should hold its shape—add it at the end and don’t let it boil.
• Roast peppers in advance: You can prep the poblanos a day ahead and store them in the fridge.
• Use panela if needed: Panela cheese works well as a substitute if you can’t find queso fresco.
• Creamy or brothy? Adjust the amount of cream to your liking for a richer or lighter broth.

FREQUENTLY ASKED QUESTIONS

• Can I use a different cheese?
• Yes, panela or even a firm ricotta salata can work if queso fresco isn’t available.
• Is this recipe spicy?
• Not really! Poblanos are mild, but you can always add a serrano or jalapeño if you like a kick.
• How do I store leftovers?
• Store in an airtight container in the fridge for up to 3 days. Reheat gently to avoid melting the cheese too much.
• Can I freeze it?
• This soup is best enjoyed fresh. The cheese texture may change after freezing, so it’s not recommended.
• What’s the best way to roast poblanos for this recipe?
  You can roast poblanos using your oven, broiler, stovetop, or grill, each method works well. This guide from Rachel Cooks walks through all four approaches in simple steps: roasting poblanos