MEXICAN STYLE POTATO SOUP | Caldo De Papa

queso fresco

🥗Healthier: feta cheese

💰Cheaper: cotage cheese

Feta provides a similar texture with fewer calories.

jalapeño peppers

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers are milder and easier to find.

Roast anaheim peppers on medium-high heat on both sides

Transfer roasted chilies to a bowl and cover with foil to sweat for 15 minutes

Clean the chilies by peeling the skin, removing seeds and stems, and cut into small strips

Chop tomatoes and onion, then combine with the chilies in a bowl

Peel potatoes and cut into bite-size pieces, transferring them to a bowl of water

Cut queso panela into small pieces

Heat 3 tablespoons of oil in a pot over medium heat

Sauté onion and minced garlic for 2 minutes

Add tomatoes and anaheim peppers; sauté for 1 minute

Add potatoes and season with chicken bouillon and black pepper; optionally add oregano and cook for 5 minutes

Add 4 cups of water and bring to a simmer

Stir in media crema and adjust seasoning with salt or more chicken bouillon

Once it boils, add a tied bunch of cilantro, reduce heat to low, and cover; cook for 15 minutes

Remove cilantro, add cheese, and cook for an additional 5 minutes

Check potatoes for doneness, then serve hot with optional chili serranos and crackers or tortillas

Cooking Techniques

Equipment Needed

Spice Level:

Allergens